A rich but easy vegan chickpea curry made with coconut milk, tomatoes and spinach. It is gently spiced, budget-friendly and ready in around 30 minutes, making it ideal for a quick midweek dinner.
Creamy Coconut Chickpea Curry
Description
A rich but easy vegan chickpea curry made with coconut milk, tomatoes and spinach. It is gently spiced, budget-friendly and ready in around 30 minutes, making it ideal for a quick midweek dinner.
Ingredients
Curry
Instructions
-
Cook the onion
Heat the vegetable oil in a large saucepan over a medium heat. Add the onion and cook gently for 5 minutes until softened. -
Add the aromatics
Add the garlic, ginger, curry powder and cumin and cook for 1 minute, stirring so the spices do not catch. -
Simmer the curry
Stir in the chickpeas, chopped tomatoes and coconut milk. Bring to a gentle simmer and cook uncovered for 15 minutes until the sauce has thickened slightly. -
Add the spinach
Stir through the baby spinach and cook for 1–2 minutes until wilted. -
Finish and serve
Season with salt and black pepper and finish with a squeeze of lime. Serve with rice or your favourite vegan flatbread.
Note
The curry will thicken as it stands. Add a splash of water or vegetable stock if you prefer a looser sauce. Check any flatbread or naan is vegan before serving.
chickpea curry, vegan chickpea curry, coconut chickpea curry, easy vegan curry, quick vegetarian curry
