Description
A comforting and flavorful vegan chickpea curry that combines creamy coconut milk with a blend of aromatic spices and fresh vegetables. Perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 can chickpeas, drained
- 1 can coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cups fresh spinach
- 1 tablespoon coconut oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- Salt to taste
- Fresh lemon juice for serving
Instructions
- In a heavy-bottomed pot, heat the coconut oil over medium heat and sauté the onions until golden and translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Toss in the diced bell peppers and zucchini, cooking until softened, and sprinkle with salt.
- Stir in the cumin, coriander, and turmeric, allowing the spices to toast slightly.
- Add the chickpeas with their liquid, mixing well. Incorporate the coconut milk and stir until combined.
- Let the curry simmer for 15-20 minutes. Add fresh spinach during the last 5 minutes.
- Serve hot, spritzed with lemon juice.
Notes
Make-ahead tips: Store in the fridge for up to three days or freeze for up to two months. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan curry, chickpea recipe, plant-based meal, Indian cuisine, healthy dinner