Vegan Smoky Coconut-Lime Chickpea Curry
This curry is the kind of weeknight dinner that makes the whole kitchen smell incredible — smoky, warm, and just a little bright from fresh lime. Coconut oil carries a bold spice blend of smoked paprika, cumin, coriander, turmeric, and cayenne into a rich base of tomatoes and full-fat coconut milk, building layers of flavor that taste like they took way longer than they did. Two cans of chickpeas give the dish real staying power, soaking up all that saucy goodness as everything simmers down to a thick, spoon-coating consistency. A generous hit of fresh lime juice and zest stirred in at the end keeps it from feeling heavy, and a handful of baby spinach wilted in right before serving adds color and a little extra nutrition. Every single ingredient here is entirely plant-based — no swaps needed, no hidden dairy lurking in the sauce. It serves four, making it an easy choice for a family dinner or a batch-cook situation where leftovers are absolutely the goal. Finish each bowl with cilantro and a wedge of lime, and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 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
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp salt, plus more to taste
- 2 cups baby spinach
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, 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 5–6 minutes.
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