Simple Vegan Chickpea Coconut Curry
Ingredients
- 1 tbsp coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1/2 lime
- Fresh cilantro for garnish
- Cooked basmati rice, for serving
Preparation
In a pan, heat coconut oil over medium heat. Add onion and cook until translucent, about 4 minutes.
Add garlic and ginger. Stir for 1 minute until fragrant.
Stir in cumin, coriander, turmeric, and paprika. Toast spices for 1 minute.
Add chickpeas, coconut milk, and tomatoes. Stir well and simmer uncovered for 10–12 minutes, letting it thicken slightly.
Stir in spinach until wilted. Season with salt, pepper, and lime juice.
Serve hot over basmati rice and garnish with cilantro.
Tips
Add diced sweet potato or bell pepper for extra veggies.
Use curry powder if you’re missing any individual spices.
For extra heat, toss in a chopped chili or red pepper flakes.
