Description
A simple, creamy, and comforting vegan curry made with just a few pantry staples. Ready in 20 minutes, this dish is naturally gluten-free, rich in plant-based protein, and perfect for busy weeknights.
Ingredients
Scale
- 2 cans (400g each) chickpeas, drained and rinsed
- 1 can (400ml) full-fat coconut milk
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder (mild-to-medium Madras-style)
- 1 cup vegetable broth (low-sodium)
- 2 cups frozen spinach, thawed and squeezed dry
- 1 tablespoon fresh lime juice
- Salt to taste
- 1 tablespoon oil (coconut or olive, optional)
Instructions
- Dice the onion and mince the garlic. If using fresh spinach, rinse it.
- Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds, being careful not to burn it.
- Add the curry powder to the pot and stir into the onions and garlic for 30 seconds to bloom the spices.
- Pour in the coconut milk and vegetable broth. Stir to combine.
- Add the drained chickpeas and stir everything together.
- Bring the mixture to a gentle simmer, then lower heat to medium-low. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the frozen spinach. It will wilt quickly. Ensure excess water is squeezed out from the spinach beforehand.
- Remove from heat. Stir in the lime juice and salt to taste. Adjust seasoning as needed.
- Serve over rice, with naan bread, or quinoa.
Notes
Squeeze excess water from frozen spinach to prevent a watery curry. Toasting the curry powder with the onions releases essential oils for better flavor. The curry tastes even better the next day as flavors meld. It can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice
- Calories: 380
- Sugar: 6
- Sodium: 400
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: vegan curry, chickpea curry, coconut curry, quick dinner, 5-ingredient meal, gluten-free, plant-based, weeknight dinner, creamy curry