Easy Chickpea Curry
Total Time
27 mins
Prep Time
10 mins
Cook Time
17 mins
Rating
4.82 out of 5 stars
(50)
Ingredients
6
- 1 tablespoon olive oil or coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 28 ounces fire roasted tomatoes
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (or more if you want it spicy)
- 30 ounces cans chickpeas, rinsed and drained
- 1 cup coconut milk
- 2 cups fresh spinach
- Rice and/or naan bread, for serving
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Preparation
Step 1
In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.
Step 2
Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.
Step 3
Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.
Step 4
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Chef's notes
This dish is a great source of plant-based protein and is both vegetarian and vegan-friendly.
The curry stores and freezes well, so you can have it ready for future meals.
Adjust spices according to taste preferences for a milder or spicier version.
