Chickpea Curry

5 from 5 votes

Richly spiced Chickpea Curry is a flavorful creamy vegan dish that can be made in under 25 minutes. Protein-packed with chickpeas and filled with delicious vegetables this healthy dish can be served over rice or dahl for a delicious meal.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Vegan

Servings: Servings

Calories: 227kcal

Author: Aimee Mars

Equipment

Large Skillet
Food Processor
Wooden Spatula

Ingredients

Curry Paste

2 tablespoons Oil
1 medium Onion diced
1 teaspoon Chili Powder
9 Garlic Cloves
1 inch-sized piece Ginger
1 tablespoon Ground Coriander
2 tablespoons Ground Cumin
1 tablespoon Garam Masala
2 tablespoons Tomato Paste

Curry

2 15 ounce cans Chickpeas drained
1 15 ounce can Diced Tomatoes
1 cup Coconut Milk
1 teaspoon Coriander
1 cup Fresh Spinach

Instructions

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and cook for 1 to 2 minutes, until fragrant. Mix in the chili powder.
In a food processor pulse the garlic cloves, ginger, remaining 1 tablespoon of oil, coriander, cumin, and garam masala.
Add the tomato paste to the food processor and pulse until just mixed in.
Add the cooked onions and continue to process until grainy paste-like consistency forms (if the paste is too thick add an additional tablespoon of oil).
Place the paste into the skillet and cook for 2 minutes to bring out the flavor, stirring occasionally, so it doesn't burn or stick.
Add the chickpeas and crushed tomatoes, simmer for about 5 minutes until the sauce is reduced down by about 1/4.
Pour in the coconut milk and 1/4 cup of water and cook for 5 more minutes.
Stir in the coriander and spinach and continue cooking for about another minute until the spinach has wilted.

Notes

If the curry paste is too thick you can add an additional 1 tablespoon of oil or water to thin it out.
When cooking the curry paste stir it occasionally so it doesn't burn or stick to the bottom of the skillet.
Add some meat to the curry. You can easily add some chicken, beef, or even ground meat to this recipe if you'd like to take it from vegan to meat-based.
When serving this curry I recommend spooning it over steamed rice or dahl and topping it with some vegan plain yogurt or sour cream.

Storage and Freezing Instructions

Leftovers: Place any leftovers in an air-tight container and store them in the fridge for 5 to 7 days. To reheat place the leftovers in a pot and heat on medium until the desired temperature is reached or heat in the microwave.
Freezing Instructions: Allow the curry to cool completely before placing it in a freezer-safe bag or container. Store it in the freezer for up to 3 months.

Nutrition