Description

A quick, 20-minute vegan curry made with pantry staples like chickpeas, coconut milk, and spinach. It’s creamy, comforting, and perfect for busy weeknights.

Ingredients

Scale

2 tablespoons coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 can (14 oz / 400g) diced tomatoes
1 cup vegetable broth
1 can (14 oz / 400ml) full-fat coconut milk
2 cans (15 oz each) chickpeas, rinsed and drained
2 cups fresh spinach
1 tablespoon lime juice
Salt and black pepper to taste
¼ cup fresh cilantro, chopped (for garnish)
Basmati rice or naan bread (for serving)

Instructions

Prep ingredients: Dice onion, mince garlic, grate ginger, and measure spices. Rinse and drain chickpeas.
Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 2-3 minutes until softened.
Add garlic and ginger; cook for 1 minute until fragrant but not browned.
Add curry powder and stir for 30-60 seconds to bloom the spices.
Pour in diced tomatoes and vegetable broth. Simmer for 3-4 minutes until tomatoes break down.
Stir in coconut milk and bring to a gentle simmer.
Add chickpeas and simmer for 5 minutes to absorb flavors. Season with salt and pepper.
Turn off heat and stir in fresh spinach until wilted. Add lime juice.
Serve over rice or with naan, garnished with cilantro.

Notes

Use full-fat coconut milk for the best creamy texture. Fresh ginger is preferred over ground for better flavor. Add lime juice off the heat to preserve brightness. If the sauce is too thin, simmer longer or add tomato paste. If too thick, add more broth.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Indian

Nutrition

Serving Size: 1 bowl with rice or
Calories: 380
Sugar: 8
Sodium: 400
Fat: 18
Saturated Fat: 14
Carbohydrates: 45
Fiber: 10
Protein: 12

Keywords: vegan curry, chickpea curry, coconut curry, quick dinner, weeknight meals, healthy vegan, gluten-free, dairy-free, meal prep