Vegan Chickpea Curry

If you’re looking for a comforting and satisfying dish that’s bursting with flavor, look no further than this Vegan Chickpea Curry. This recipe showcases the wonderful balance of spices, creamy coconut milk, and the heartiness of chickpeas, making it a perfect option for weeknight dinners or meal prep. Whether you’re a seasoned vegan or simply trying to incorporate more plant-based meals into your diet, this curry will delight your taste buds and warm your soul.

What Sets This Recipe Apart

This Vegan Chickpea Curry stands out for its vibrant flavors and ease of preparation. Unlike traditional curries that may require a lengthy list of spices, this recipe utilizes red curry paste to provide a robust foundation, cutting down on prep time without sacrificing taste. With the addition of fire-roasted tomatoes and creamy coconut milk, the dish achieves a beautiful depth of flavor that’s sure to impress. Plus, it’s packed with nutrients from chickpeas and spinach, making it a wholesome option for everyone.

What We’re Using

• 1 tablespoon olive oil: For sautéing the aromatics.
• 1/2 cup yellow diced onion: Adds sweetness and texture.
• 3 cloves garlic, minced: A must for depth of flavor.
• 2 teaspoons grated fresh ginger: Provides a zesty kick.
• 3 tablespoons red curry paste: The star ingredient for spice and flavor.
• 1 (14.5 ounce) can fire roasted diced tomatoes: Adds a touch of smokiness.
• 1 (13.5 ounce) can full fat coconut milk: For creaminess and richness.
• 1 (15.5 ounce) can chickpeas, drained and rinsed: The protein-packed base.
• 5 ounces baby spinach, roughly chopped: A nutritious and vibrant addition.

What’s in the Gear List

• Large skillet: Essential for cooking the curry evenly.
• Wooden spoon: Perfect for stirring and preventing sticking.
• Measuring cups and spoons: For precise ingredient measurements.
• Can opener: Necessary for opening canned ingredients.
• Knife and cutting board: For chopping vegetables.

The Method for Vegan Chickpea Curry

Step 1: Sauté the Aromatics

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until the onion becomes translucent.

Step 2: Add Garlic and Ginger

Stir in the minced garlic and grated fresh ginger. Sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 3: Incorporate the Curry Paste

Add 3 tablespoons of red curry paste to the skillet. Stir well to combine, cooking for another minute to enhance the flavors.

Step 4: Add Tomatoes and Coconut Milk

Pour in the can of fire-roasted diced tomatoes and the can of full-fat coconut milk. Stir to combine all the ingredients, creating a rich and creamy base.

Step 5: Introduce the Chickpeas

Add the drained and rinsed chickpeas to the skillet. Stir gently to ensure the chickpeas are coated in the sauce.

Step 6: Simmer and Thicken

Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

Step 7: Add Spinach

In the final moments of cooking, fold in the roughly chopped baby spinach. Cook just until the spinach wilts, about 2-3 minutes.

Step 8: Serve and Enjoy

Remove from heat and serve the Vegan Chickpea Curry warm, over rice, quinoa, or with crusty bread. Enjoy the delicious aromas and flavors!

Flavor-Forward Alternatives

• Swap out the chickpeas for lentils for a different texture.
• Add diced sweet potatoes for a touch of sweetness and heartiness.
• Mix in other vegetables like bell peppers, zucchini, or carrots for added nutrition.
• Use green curry paste for a spicier flavor profile.

Cook’s Notes

• Feel free to adjust the amount of red curry paste to suit your spice preference.
• This dish can be made ahead of time and tastes even better the next day as the flavors meld.
• For an extra kick, consider adding a dash of lime juice before serving.

Cooling, Storing & Rewarming

Allow the Vegan Chickpea Curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of coconut milk or water if necessary to loosen the sauce. You can also microwave it in a microwave-safe bowl for a quick meal.

Quick Questions

Can I freeze Vegan Chickpea Curry?

Yes, this curry freezes well! Store it in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Is this curry gluten-free?

Yes, all the ingredients used in this Vegan Chickpea Curry are gluten-free, making it suitable for those with gluten sensitivities.

Can I use fresh tomatoes instead of canned?

Absolutely! If you prefer fresh tomatoes, use about 3-4 medium-sized tomatoes, chopped. Just be sure to cook them until they break down and form a sauce.

How spicy is this curry?

The spice level depends on the red curry paste you use; however, you can easily adjust it by adding more or less paste to suit your taste.

Next Up in Your Queue

• Sally’s Vegan Chickpea Curry
• Pinch of Yum’s Creamy Chickpea Curry
• Minimalist Baker’s Easy Chickpea Curry
• Cookie and Kate’s Chickpea Curry

Let’s Eat

This Vegan Chickpea Curry is not just a meal; it’s an experience that brings warmth and comfort to the table. With its creamy texture and delightful blend of spices, you’ll find it hard to believe that it’s entirely plant-based. Whether you’re preparing it for yourself, a family dinner, or a gathering with friends, this dish is sure to impress and satisfy. So grab your ingredients, follow the steps, and treat yourself to a bowl of this delicious Vegan Chickpea Curry. Happy cooking!