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Vegan Chickpea Curry

This Vegan Chickpea Curry is bursting with vibrant flavors and creamy coconut goodness—perfect for a comforting, plant-based weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian, Vegan
Keyword: Curry, Easy, Gluten-Free, Plant-based, Quick, Vegan
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil for sautéing the aromatics
  • 1/2 cup yellow diced onion
  • 3 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons red curry paste
  • 1 can (14.5 ounce) fire roasted diced tomatoes
  • 1 can (13.5 ounce) full fat coconut milk
  • 1 can (15.5 ounce) chickpeas drained and rinsed
  • 5 ounces baby spinach roughly chopped

Instructions

  • 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 translucent.
  • 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.
  • Add 3 tablespoons of red curry paste to the skillet. Stir well to combine, cooking for another minute to enhance the flavors.
  • Pour in the can of fire-roasted diced tomatoes and the can of full-fat coconut milk. Stir to combine all ingredients, creating a rich and creamy base.
  • Add the drained and rinsed chickpeas to the skillet. Stir gently to coat them in the sauce.
  • Bring the mixture to a gentle simmer, then reduce heat to low. Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  • Fold in the roughly chopped baby spinach in the final moments of cooking. Cook until the spinach wilts, about 2-3 minutes.
  • Remove from heat and serve the Vegan Chickpea Curry warm over rice, quinoa, or with crusty bread. Enjoy!

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Can opener
  • Knife and cutting board

Notes

  • Adjust the amount of red curry paste to suit your spice preference.
  • This dish tastes even better the next day as the flavors meld.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freeze in airtight containers for up to 3 months; thaw overnight before reheating.
  • Add a dash of lime juice before serving for an extra kick.