Vegan Creamy Miso-Ginger Chickpea Curry

Total time45 min

Prep time15 min

Cook time30 min

4.5

(8)

This curry is the kind of deeply satisfying, stick-to-your-ribs dinner that makes it genuinely easy to eat plants without feeling like you're missing anything. Full-fat coconut milk gives the sauce a rich, velvety body, while white miso paste stirred in off the heat adds a subtle savory depth that takes the whole thing to another level. Freshly grated ginger, toasted cumin, coriander, turmeric, and smoked paprika build a spice base that smells incredible from the moment it hits the pan. The trick of whisking the miso into a little hot curry liquid before adding it back to the pot keeps it smooth and evenly distributed — a small step that makes a real difference. Two cans of chickpeas make this hearty enough to feed four comfortably, and handfuls of baby spinach stirred in at the end add color and nutrition without any extra effort. A squeeze of fresh lime juice right before serving brightens everything up and balances the richness of the coconut milk beautifully. Ladle it over basmati rice or scoop it up with warm naan, and dinner is done.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp coconut oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, peeled and finely grated
1 tbsp tomato paste
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
½ cup vegetable broth
2 tbsp white miso paste
1 tsp tamari
1 tsp maple syrup
3 cups baby spinach, loosely packed
1 tbsp fresh lime juice
salt and pepper, to taste

For serving

cooked basmati rice or naan, for serving
fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!