Vegan Creamy Cinnamon-Spiced Chickpea Curry
Warm, fragrant, and deeply satisfying, this chickpea curry is the kind of one-pot dinner that makes the whole kitchen smell incredible. Coconut oil, fresh ginger, and garlic form the aromatic base, while a generous blend of cinnamon, cumin, coriander, turmeric, smoked paprika, and cayenne builds a sauce that's complex without being fussy. Full-fat coconut milk gives the broth a rich, velvety body that coats every chickpea beautifully — no cream, no butter, no compromise on flavor. A handful of baby spinach stirred in at the end adds color and nutrition, and a squeeze of fresh lime juice right before serving brightens the whole dish. Everything in this recipe is entirely plant-based, so there's no need to swap or substitute a single thing — it's built that way from the ground up. It serves four and comes together in under 45 minutes, making it a genuinely weeknight-friendly option that doesn't feel like a shortcut. Ladle it over basmati rice and finish with fresh cilantro for a bowl that looks and tastes like you spent all afternoon on it.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground cinnamon
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegetable broth
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lime juice
- 2 cups baby spinach, loosely packed
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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