Description
A creamy, spicy, and budget-friendly vegan curry made with chickpeas, coconut milk, and spinach. Ready in just 20 minutes, this one-pot meal is perfect for busy weeknights and freezes well for meal prep.
Ingredients
Scale
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 2 cans (15 oz each / 425g each) chickpeas, rinsed and drained
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon tomato paste
- 1 cup vegetable broth (low-sodium)
- 2 large handfuls fresh spinach (about 100g)
- 1 tablespoon lime juice
- Salt and black pepper to taste
- 1 tablespoon oil (coconut or vegetable)
- Optional: 1 medium sweet potato, diced
- Optional: Fresh cilantro for garnish
- Basmati rice or naan bread for serving
Instructions
- Prep ingredients: Chop onion, mince garlic, grate ginger, and rinse/drain chickpeas.
- Heat oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant but not browned.
- Add curry powder and tomato paste; stir constantly for 1-2 minutes to bloom the spices.
- Pour in coconut milk and vegetable broth. Stir to combine and add chickpeas.
- Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until sauce thickens slightly.
- Stir in fresh spinach and cook for 1-2 minutes until wilted.
- Remove from heat. Stir in lime juice and season with salt and pepper to taste.
- Serve immediately over basmati rice or with naan bread. Garnish with cilantro if desired.
Notes
Rinse chickpeas thoroughly to remove starchy liquid. Bloom spices in oil for better flavor. Use full-fat coconut milk for best texture. Add lime juice at the end to preserve brightness. Freezes well for up to 3 months. Reheat with a splash of water or coconut milk to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 320
- Sugar: 6
- Sodium: 380
- Fat: 12
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
Keywords: vegan curry, chickpea curry, coconut curry, budget dinner, weeknight meals, one-pot meal, gluten-free, dairy-free, family dinner, meal prep