Name: Vegan Chickpea Curry
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: Indian
Ingredients: 2 tbsp (30 ml) oil; 1 tbsp (14 g) vegan butter; 1 medium onion finely diced; 4 cloves of garlic minced; 2 tbsp minced ginger; 2 tsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground turmeric; 1/4 tsp chili powder; 1/4 tsp fenugreek powder (optional); 1/8 tsp asafoetida (optional); 1 14.5-ounce can (1 400g can) can diced tomatoes; 2 tbsp (28 g) tomato paste; 1 13.5-ounce can (1 400ml can) full-fat coconut milk; 3/4 cup (180 ml) water; 1 and 3/4 tsp salt; 1 tbsp (12 g) sugar; 3 15-ounce can (3 425g can) cooked chickpeas drained and rinsed; 1 cup (95 g) fresh or frozen spinach; 1 tbsp (15 ml) lime juice; a handful of fresh cilantro for garnishing

Description

This Vegan Chickpea Curry is packed with mouthwatering flavors and simple prep. Perfect for a quick, healthy dinner or a comforting meal that everyone will love!

Ingredients

Scale

2 tbsp (30 ml) oil
1 tbsp (14 g) vegan butter
1 medium onion finely diced
4 cloves of garlic minced
2 tbsp minced ginger
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1/4 tsp chili powder
1/4 tsp fenugreek powder (optional)
1/8 tsp asafoetida (optional)
1 14.5-ounce can (1 400g can) can diced tomatoes
2 tbsp (28 g) tomato paste
1 13.5-ounce can (1 400ml can) full-fat coconut milk
3/4 cup (180 ml) water
1 and 3/4 tsp salt
1 tbsp (12 g) sugar
3 15-ounce can (3 425g can) cooked chickpeas drained and rinsed
1 cup (95 g) fresh or frozen spinach
1 tbsp (15 ml) lime juice
a handful of fresh cilantro for garnishing

Cook Mode Prevent your screen from going dark

Instructions

Blend the diced tomatoes until smooth and set aside.
Heat oil and vegan butter in a large pot, then sauté diced onion, garlic, and ginger for 3-5 minutes or until browned.
Stir in all spices and sauté for 1-2 minutes, deglazing with a bit of water as needed.
Add blended tomatoes, tomato paste, coconut milk, water, salt, and sugar, and stir well to combine.
Drain chickpeas and add them to the curry sauce.
Bring to a boil, reduce to simmer, and cover. Let simmer for about 15 minutes, stirring occasionally.
Add spinach and cook for another 3-5 minutes until wilted. Adjust salt to taste.
Remove from heat, stir in lime juice and chopped cilantro, and let cool for 5 minutes before serving.
Store leftover curry in an airtight container for up to 5 days.

Notes

For an extra kick, add more chili powder to taste.
Feel free to substitute spinach with kale or other leafy greens.
This recipe can easily be halved if you’re cooking for fewer people.

Nutrition

Serving Size: 1 serving
Calories: 366
Sugar: 6g
Sodium: 570mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 11g
Protein: 11g
Cholesterol: 0mg