Description
This Easy Chickpea Curry is a creamy, comforting, and flavorful dish that comes together in under 30 minutes. Made with coconut milk, chickpeas, and spinach, it’s a hearty yet healthy weeknight dinner. Perfect with rice or naan, this vegan and gluten-free curry is ideal for meal prep and packed with plant-based protein.
Ingredients
1/4 cup vegetable oil
2 teaspoons grated garlic (3–4 cloves)
2 teaspoons grated ginger (1-inch piece)
1/2 teaspoon ground cayenne
1/2 teaspoon ground turmeric
1 (15-ounce) can tomato sauce
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can full-fat coconut milk
1/2 teaspoon kosher salt, or to taste
2 packed cups baby spinach (about 5 ounces)
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add garlic and ginger and cook for 1 minute.
- Stir in cayenne and turmeric; cook for 30 seconds.
- Add tomato sauce, chickpeas, and coconut milk. Season with salt. Simmer gently for 10–12 minutes until thickened.
- Taste and adjust seasoning. Stir in spinach, cover, and let it wilt.
- Serve warm with rice, naan, or bread.
Notes
- Use light coconut milk for a lighter version.
- Simmer uncovered longer if you prefer a thicker curry.
- Great for meal prep—flavors improve overnight.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
