Easy Chickpea Curry
Recipe from Two Peas and Their Pod
This Chickpea Curry takes less than 30 minutes to make and is made from mostly pantry Ingredients. It is a flavorful plant based meal that the entire family will love!
Servings: 6
Calories: 376kcal
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 28 ounces fire roasted tomatoes
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (or more if you want it spicy)
- 30 ounces cans chickpeas, rinsed and drained
- 1 cup coconut milk
- 2 cups fresh spinach
- Rice and/or naan bread, for serving
Instructions
- In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.
- Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.
- Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.
Nutrition
Calories: 376kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Sodium: 519mg | Potassium: 599mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1515IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 7mg