Easy Vegan Chickpea Curry
Source
https://makeitdairyfree.com/easy-vegan-chickpea-curry/
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 4 fresh thyme sprigs
- 2.5cm fresh ginger, minced or grated
- 3 medium tomatoes, roughly chopped
- 1 tbsp tomato paste + 1 tbsp water
- 2 tbsp curry powder
- 1 tsp salt, more or less to taste
- ½ tsp allspice
- ½ tsp ground ginger
- ½ tsp ground cumin
- ½ tsp garam masala
- ¼ tsp turmeric
- ⅛ tsp red pepper flakes, more or less to taste
- 400ml full fat canned coconut milk
- 120ml vegetable stock
- 878g chickpeas (approx. 2 cans), drained and rinsed
- 2-3 cups (60-90g packed) fresh spinach, chopped
Instructions
- In a large deep skillet over medium heat, add oil. Cook onion until softened. Add garlic, thyme and ginger — cook 1 more minute.
- Add chopped tomatoes, cook a few minutes until soft, pressing down to help them break apart.
- Whisk tomato paste with water. Add to skillet along with all spices (curry powder through red pepper flakes). Stir to combine. Add a splash of oil if needed to help it become paste-like.
- Stir in coconut milk and stock until combined. Add chickpeas, bring to a simmer. Simmer 20-25 minutes until reduced and creamy.
- Stir in spinach to wilt, cook 1-2 minutes.
- Serve with rice, naan, or quinoa. Top with fresh red or green onions and extra chili flakes if desired.
Tips & Notes
- Deep skillet/high walls — this gives you room to simmer without splatter.
- Press the tomatoes — breaking them down builds the sauce base.
- Full fat coconut milk — essential for creaminess. Low-fat won’t give the same result.
- Spinach at the end — wilts quickly. Don’t overcook it or it goes slimy.
- Prep ahead — make and cool completely, store airtight 3-5 days fridge, or freeze up to 3 months.
- Coconut sub — creamy oat milk works if you need top-9 free, but simmer a bit longer to thicken.
- Chickpea swaps — cauliflower, tofu, or white beans all work.
Tags
recipe, vegan