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Vegan Chickpea Curry

Chickpea Curry

A creamy and flavorful vegan chickpea curry recipe made with fire roasted tomatoes, coconut milk, and spinach. The perfect meal-prep or weeknight dinner!
Course Main Course
Cuisine American, Indian
Keyword Chickpea, Curry
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 cup frozen spinach
  • ½ white onion diced
  • 1 tsp salt
  • ¼ tsp ground ginger
  • 1 tbsp minced garlic
  • 1 tbsp curry powder
  • 1 14.5oz. can Muir Glen Fire Roasted Diced Tomatoes
  • 3 tsp garam marsala seasoning
  • 1 can chickpeas rinsed and drained
  • 1 cup full fat coconut milk
  • 1 tsp sugar
  • 2 tsp neutral oil of your preference I used olive oil (optional- could substitute for water)


  • In a large pan, sauté the diced onions and minced garlic in 2 tsp of oil (or water) over medium-low heat. Cook until the garlic is fragrant and the onions are semi translucent.
  • Add in Muir Glen Fire Roasted Diced Tomatoes, along with the chickpeas, coconut milk, and frozen spinach. Stir to combine.
  • Next add in salt, ground ginger, curry powder, garam marsala, and sugar. Stir to combine and bring to a boil.
  • Once a boil is reached, let simmer on low for 7-10 minutes.
  • Once done, remove from heat and let cool for a few minutes. Serve with rice or enjoy alone.