Vegan Chickpea Coconut Curry (Printable version)

A creamy chickpea curry featuring coconut milk, spices, and fresh herbs for a flavorful vegan main dish.

# Ingredient list:

→ Legumes & Vegetables

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups fresh spinach leaves

→ Liquids

08 - 1 can (14 oz) full-fat coconut milk
09 - 1/2 cup vegetable broth

→ Spices & Seasoning

10 - 2 tbsp curry powder
11 - 1 tsp ground cumin
12 - 1/2 tsp ground turmeric
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp cayenne pepper (optional)
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper

→ Oils & Fresh Elements

17 - 2 tbsp coconut oil or vegetable oil
18 - Juice of 1 lime
19 - Fresh cilantro, chopped (for garnish)

# Directions:

01 - Warm the coconut oil in a large pot over medium heat.
02 - Add the chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add diced red bell pepper and cook for 2 minutes.
05 - Sprinkle in curry powder, ground cumin, turmeric, smoked paprika, and optional cayenne; stir well to coat the vegetables evenly.
06 - Pour in the diced tomatoes with juices and cook for 3 minutes to meld flavors.
07 - Add chickpeas, full-fat coconut milk, and vegetable broth; stir to combine thoroughly.
08 - Bring to a gentle simmer, cover, and cook for 15 to 20 minutes, stirring occasionally.
09 - Incorporate fresh spinach leaves and cook for 2 to 3 minutes until wilted.
10 - Squeeze in lime juice and season with salt and black pepper to taste before serving.
11 - Serve hot garnished with chopped fresh cilantro.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • Naturally vegan and gluten-free without tasting like you're missing anything.
  • Adaptable enough to use whatever vegetables are lingering in your fridge.
  • One pot means minimal cleanup, maximum satisfaction.
02 -
  • Never skip rinsing your canned chickpeas—the extra starch will make your sauce cloudy and gritty instead of silky.
  • Bloom your spices in the hot oil before adding wet ingredients; it's the difference between a good curry and one that tastes flat and one-dimensional.
  • Taste before you serve and adjust seasoning with intention—salt and lime are your friends for bringing everything into focus.
  • Full-fat coconut milk is non-negotiable; lite versions will leave you with a thin, watery sauce that won't satisfy.
03 -
  • If your sauce tastes one-dimensional, it's usually missing salt or brightness—add these in small amounts and taste between additions rather than overshooting.
  • Keep a piece of ginger in the freezer; it grates beautifully from frozen and stays fresher far longer than on the counter.

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