Easy Chickpea Curry

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Two peas & their pod

Total Time

27 mins

Prep Time

10 mins

Cook Time

17 mins

Rating

(50)

Ingredients

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

Vegetarian Dinner Gluten-Free High-Protein ...

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Preparation

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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.

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.

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Easy Chickpea Curry

Ingredients

Preparation

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Chef’s notes

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