Chickpea Vegan Curry Recipe

Yields: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and minced
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 (14 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups baby spinach or chopped kale
  • Juice from 1/2 lime
  • Fresh cilantro, for garnish (optional)

Equipment:

  • Large pot or Dutch oven
  • Cutting board
  • Measuring cups and spoons

Instructions:

  • Aromatic Base: Heat the olive oil in your pot over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and ginger and cook for an additional minute until fragrant.
  • Spice It Up: Add the garam masala, curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for around 30 seconds to toast the spices, releasing their flavors.
  • Tomato and Chickpea Goodness: Add the diced tomatoes (with their juices), chickpeas, coconut milk, and vegetable broth. Season with salt and pepper. Bring the mixture to a simmer.
  • Simmer and Thicken: Reduce the heat to low and let the curry simmer for 20-25 minutes, or until slightly thickened. Stir occasionally.
  • Finishing Touches: Just before serving, stir in the spinach or kale, cooking until wilted. Add lime juice and adjust the seasonings with salt and pepper, as needed.
  • Serve and Enjoy: Serve the curry hot over basmati rice or with your favorite naan bread. Garnish with fresh cilantro, if desired.

Tips:

  • Customize it: Swap in sweet potatoes, other kinds of beans, or your favorite vegetables.
  • Adjust spice level: Start with less cayenne or omit it if you’re sensitive to heat.
  • Creamier curry: For extra richness, stir in a dollop of non-dairy yogurt or a splash of cashew cream at the end.
  • Make ahead: This curry tastes even better the next day, so consider making it in advance.

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