Vegetarian Chickpea Curry With Coconut Milk
This quick 30-minute belly-warming Chickpea Curry With Coconut Milk is nourishing, hearty, and it’s the perfect dinner for the cooler months. It’s chock full of veggies and pairs perfectly with a warm piece of naan!
Servings: 4 servings (give or take)
Ingredients
- 2 TBSP olive oil
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 TBSP freshly grated ginger
- 30 oz cooked chickpeas (2 15 oz cans), drained & rinsed
- 15 oz can of diced tomatoes, drained
- 1 can coconut milk (14 oz)
- 2 TBSP concentrated Indian curry paste mild, medium, or hot—whatever your preference!
- 1 tsp curry powder
- 1 tsp turmeric
- 2 heaping handfuls of spinach, torn or roughly chopped
- Sea salt, to taste
Instructions
- Heat oil in a skillet over medium-low heat.
- Add the onions, ginger, and garlic. Simmer until fragrant, stirring often to prevent browning; about 2 minutes. If you're adding any other veggies to this curry, you can also add them at this step. Use more oil if necessary to prevent the pan from drying out.
- Once the onions are tender and translucent, add the chickpeas and drained tomatoes. Simmer for about 5 minutes, stirring occasionally.
- Add the coconut milk, curry paste, curry powder, turmeric, and a generous pinch of salt. Stir until the paste has dissolved and the seasonings are well mixed into the dish.
- Stir the spinach into the curry and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
- Let the curry simmer over low heat for about 10 minutes, stirring occasionally.
- Remove from heat and serve with warm naan, pitas, rice, or enjoy it on its own!
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 30g | Protein: 4g | Fat: 31g | Fiber: 6g | Sugar: 6g
