Chickpea Curry Recipe

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This lush chickpea curry recipe is surprisingly easy for how flavorful it is. It’s a wonderful blend of chickpeas, coconut milk, and spices – that’s brightened up with baby spinach and lime juice.

Why You’ll Love this Chickpea Curry Recipe

This curry feels like a hug. It’s warm, aromatic, and hearty. This recipe is naturally vegan and gluten-free.

This recipe is great for meal prep because the flavors will continue to develop (or the leftovers the next day will be even more delicious). You can enjoy it like a stew or serve it alongside rice or naan for an even more substantial meal.


Ingredients for Vegan Curry Recipe

Here’s what you’ll need to make this recipe.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 (1-inch) piece ginger, finely diced
  • 2 cloves garlic, minced
  • 1 green chili, finely diced
  • 2 teaspoons kosher salt
  • 2 tablespoons curry powder
  • 2 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup vegetable stock
  • 1 (15-ounce) can coconut milk
  • 3 cups packed baby spinach
  • 2 tablespoons freshly squeezed lime juice
  • Optional – serve with a garnish of soft herbs like cilantro or parsley
  • Serve alongside brown rice or with naan. 

How to Make this Curry Recipe

This recipe takes a little while to simmer, but it’s worth the wait. Here’s how to make a chickpea curry.

  1. Heat the oil in a large pot over medium-high heat. Once it’s hot, add the onion and cook for 4 minutes or until it becomes translucent, stirring occasionally.
  2. Add the ginger, garlic, and green chili to the pot and stir to combine for 30 seconds. Then add the salt and curry powder. Stir for 30 seconds to combine. 
  3. Add the chickpeas and stir till they are coated in the spices as well. Let them cook, stirring occasionally, for 8 minutes. They should get a little crispy. 
  4. Use the vegetable stock to deglaze the pot, scraping up any bits you can.
  5. Add coconut milk to the pot and stir to combine. Bring to a boil, then reduce to a simmer and allow to cook for 20 to 25 minutes or until the chickpeas are tender and the liquid has reduced. 
  6. Turn off the heat and add the spinach. Stir till the spinach wilts. 
  7. Add the lime juice and any herbs and serve with rice or naan. 

More Healthy Dinner Recipes You’ll Love

If you like plant-based dinner recipes, you’ll love these ideas.


Tips for This Chickpea Curry Recipe

  • If you don’t have curry powder, use our curry powder blend recipe – it’s absolutely phenomenal!
  • This curry keeps in the refrigerator well and the flavor continues to develop. It’s a great meal prep recipe.

I hope you love this chickpea curry recipe – let us know if you make it, you can tag us on Instagram @thishealthytable.

Yield: 4 servings

Chickpea Curry

Chickpea Curry

This vegan chickpea curry recipe is lush - it's a warming and hearty meal.

Prep Time 4 minutes
Cook Time 35 minutes
Additional Time 2 minutes
Total Time 41 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 (1-inch) piece ginger, finely diced
  • 2 cloves garlic, minced
  • 1 green chili, finely diced
  • 2 teaspoons kosher salt
  • 2 tablespoons curry powder
  • 2 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup vegetable stock
  • 1 (15-ounce) can coconut milk
  • 3 cups packed baby spinach
  • 2 tablespoons freshly squeezed lime juice
  • Optional - serve with a garnish of soft herbs like cilantro or parsley
  • Serve with brown rice or with naan.

Instructions

  1. Heat the oil in a large pot over medium-high heat. Once it’s hot, add the onion and cook for 4 minutes or until it becomes translucent, stirring occasionally.
  2. Add the ginger, garlic, and green chili to the pot and stir to combine for 30 seconds. Then add the salt and curry powder. Stir for 30 seconds to combine. 
  3. Add the chickpeas and stir till they are coated in the spices as well. Let them cook, stirring occasionally, for 8 minutes. They should get a little crispy. 
  4. Use the vegetable stock to deglaze the pot, scraping up any bits you can.
  5. Add coconut milk to the pot and stir to combine. Bring to a boil, then reduce to a simmer and allow to cook for 20 to 25 minutes or until the chickpeas are tender and the liquid has reduced. 
  6. Turn off the heat and add the spinach. Stir till the spinach wilts. 
  7. Add the lime juice and any herbs and serve with rice or naan. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 463Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 25mgSodium: 2046mgCarbohydrates: 35gFiber: 9gSugar: 6gProtein: 18g

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