Coconut Chickpea Curry
Creamy, plant-powered, and deeply satisfying. Proof that vegan food can be absolutely crave-worthy. This coconut chickpea curry is comfort food for the soul.
Main Dish · Prep 10 min · Cook 25 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 800 g chickpeas, 2 cans, drained
- 400 ml coconut milk, full-fat
- 400 g diced tomatoes, canned
- 1 large onion, diced
- 2 tbsp curry powder
- 1 tsp turmeric
- 150 g spinach, baby
- 1 tbsp ginger, grated
Plant-Powered Comfort
I make this curry at least twice a month. It's vegan, it's easy, it's cheap, and it's SO GOOD that even the biggest meat lovers ask for seconds. That's the power of a well-spiced coconut curry.
How to Make It
Sauté the onion until soft, add garlic and ginger, cook for a minute. Add curry powder and turmeric — toast the spices for 30 seconds until the kitchen smells incredible.
Pour in the diced tomatoes and coconut milk. Add the drained chickpeas and simmer for 20 minutes until everything thickens and the flavors meld together.
Wilt in the spinach right at the end. Season with salt and a squeeze of lime.
Tina's Tips
- Slightly crush half the chickpeas with a fork before adding — makes the curry thicker and creamier
- Serve over basmati rice or with warm naan
- Add sweet potato cubes for an extra hearty version
- This is meal prep gold — keeps in the fridge for 5 days
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