Description
This flavorful Vegetarian Chickpea Curry is a wholesome, comforting dish that combines creamy coconut milk, aromatic spices, and nutrient-rich chickpeas with fresh greens. Perfectly spiced and vegan-friendly, it’s an easy stovetop recipe ideal for a hearty weeknight dinner or meal prep.
Ingredients
Scale
Spices and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 1/2 cup vegetable broth or water
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups fresh spinach or kale, chopped
Finishing Touch
- Juice of 1/2 lemon
- Chopped fresh cilantro for garnish
Instructions
- Heat olive oil and sauté onion: Warm the olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until it becomes soft and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to elevate the aromatic base of your curry.
- Toast the spices: Mix in the curry powder, ground cumin, turmeric, and cayenne pepper if using. Stir and cook for 30 seconds to release the spices’ essential oils and flavors.
- Add diced tomatoes: Pour in the canned diced tomatoes and cook for about 2 minutes, stirring occasionally, to blend the flavors and slightly thicken the sauce.
- Combine chickpeas and liquids: Add the drained chickpeas, coconut milk, and vegetable broth to the pot. Season with salt and black pepper. Stir well to combine all ingredients.
- Simmer the curry: Bring the mixture to a gentle simmer and cook for 15 to 20 minutes. This allows the flavors to meld together and the sauce to thicken slightly.
- Add greens and wilt: Stir in the chopped spinach or kale, cooking for an additional 2 to 3 minutes until the greens are wilted and tender.
- Finish with lemon and garnish: Remove the pot from heat, stir in the juice of half a lemon, and adjust seasoning if necessary. Garnish generously with chopped fresh cilantro before serving.
- Serve hot: Present the curry hot, ideally accompanied by steamed rice or warm naan bread for a complete meal.
Notes
- For a spicier version, increase the amount of cayenne pepper or add fresh chopped chili peppers.
- Kale can be substituted with spinach or Swiss chard depending on availability and preference.
- This curry stores well in the refrigerator for up to 4 days and the flavors develop even more after resting overnight.
- To make it gluten-free, ensure that the vegetable broth or any accompaniments like naan are gluten-free.
