Vegan · Pantry · 30 minutes
Coconut Chickpea Curry
Creamy, spiced, and built from cans: chickpeas simmered in coconut milk and tomatoes. Naturally vegan, gluten-free, and freezer-friendly.
8m
Prep
22m
Cook
4
Serves
420
Cal / serving
Ingredients
- 2 cans (15 oz each) chickpeas, drained
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp curry powder (or garam masala)
- 2 tbsp oil
- 2 cups spinach
- Salt, and rice or naan to serve
Instructions
- Heat oil in a pot over medium. Cook the onion 4-5 minutes, then add garlic, ginger, and curry powder and cook 1 minute until fragrant.
- Add the diced tomatoes and simmer 3 minutes to concentrate.
- Stir in the chickpeas and coconut milk. Simmer 12-15 minutes until slightly thickened.
- Fold in the spinach and cook 1-2 minutes until wilted. Season with salt.
- Serve over rice or with naan.
Chef-Z tipNo chickpeas? Lentils, white beans, or cubed potato all work. Snap your pantry and Chef-Z builds the curry around what you have.
Nutrition
Per serving (approx): 420 kcal · 14g protein · 46g carbs · 21g fat. Values are estimates and vary with ingredients.
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