Easy Vegan Chickpea Curry [+VIDEO]
A creamy and flavorful vegan chickpea curry recipe made with fire roasted tomatoes, coconut milk, and spinach. The perfect meal-prep or weeknight dinner!
Servings 6 servings
Ingredients
- 2 tsp neutral oil of your preference I used olive oil (optional- could substitute for water)
- 1 tbsp minced garlic
- 1 small white onion diced
- 2 14.5oz. cans fire roasted diced tomatoes
- 2 cans chickpeas rinsed and drained
- 2 cups full fat coconut milk (or other unsweetened non-dairy milk)
- 1 cup frozen spinach (or fresh spinach- see notes below)
- 1 tsp salt
- ½ tsp ground ginger
- 1 tbsp curry powder
- 3 tsp garam marsala seasoning
- 1 tsp sugar
- fresh cilantro for garnish (optional)
Instructions
- In a large pan add the oil (or water). Sauté the diced onions and minced garlic over medium-low heat. Cook until the garlic is fragrant and the onions are semi translucent.2 tsp neutral oil of your preference , 1 tbsp minced garlic, 1 small white onion
- Add in diced tomatoes, chickpeas, coconut milk, and frozen spinach. Stir to combine.2 14.5oz. cans fire roasted diced tomatoes, 2 cans chickpeas, 2 cups full fat coconut milk, 1 cup frozen spinach
- Add in salt, ground ginger, curry powder, garam marsala, and sugar. Stir and increase to high heat and bring to a boil.1 tsp salt, ½ tsp ground ginger, 1 tbsp curry powder, 3 tsp garam marsala seasoning , 1 tsp sugar
- Once boiling, let simmer on low for ~10 minutes. Stir frequently.
- When finished, remove from heat and let cool for a few minutes. Serve with rice (optional) and garnish with fresh chopped cilantro (optional).fresh cilantro
Video
Notes
If using fresh spinach, stir in at step 5 just before serving.