Vegan Easy Vegan Chickpea Curry
Rich, creamy, and deeply spiced, this one-pan curry is the kind of weeknight dinner that feels far more impressive than the effort it takes. Full-fat coconut milk gives the sauce a silky, luxurious body, while a layered spice blend of curry powder, cumin, turmeric, and cayenne builds real depth without any animal products in sight. Hearty chickpeas soak up every bit of that fragrant tomato-coconut sauce, making each bite satisfying enough to keep everyone at the table coming back for seconds. A few handfuls of baby spinach get stirred in at the end, wilting down beautifully and adding color and nutrition without changing the flavor you've worked to build. A bright squeeze of fresh lemon juice right before serving pulls the whole dish together in a way that's subtle but makes a noticeable difference. Serve it over fluffy basmati rice and scatter on some cilantro if you like, and dinner for four is done in well under an hour.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil or neutral oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 cups baby spinach, loosely packed
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- cooked basmati rice or naan, for serving
- fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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