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+ servings

Easy Chickpea Curry

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!
5 from 12 votes

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
Keywords plant based