Vegan Chickpea Curry with Vegetables Recipe
The Vegan Chickpea Curry with Vegetables Recipe is healthy, flavorful and full of spices.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder optional
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup carrots diced
- 1 cup bell peppers diced
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 cups fresh spinach or kale
- 1 tablespoon fresh cilantro chopped (for garnish)
Instructions
Heat the Oil
- Place a large skillet over medium heat. Add coconut or olive oil and warm for one minute.
Sauté Onion
- Add diced onion. Cook for 3–4 minutes until soft and translucent.
Add Garlic and Ginger
- Stir in minced garlic and grated ginger. Cook one minute until fragrant.
Toast Spices
- Add cumin seeds, turmeric, coriander, garam masala and chili powder. Stir for 30 seconds to release aroma.
Add Chickpeas and Vegetables
- Add drained chickpeas, carrots and bell peppers. Mix well with the spices.
Add Tomatoes
- Pour in diced tomatoes with juice. Stir to combine and bring to gentle simmer.
Add Coconut Milk
- Pour in coconut milk. Stir well, reduce heat, and simmer for 10–12 minutes.
Season the Curry
- Add salt and black pepper. Taste and adjust seasoning as needed.
Add Greens
- Stir in fresh spinach or kale. Cook for 2–3 minutes until wilted.
Garnish and Serve
- Serve hot in bowls. Sprinkle chopped fresh cilantro on top before serving.
Notes
- Add potatoes or sweet potatoes for more substance.
- Use red lentils for extra protein.
- Add lime juice before serving for tangy freshness.
- Make it spicy with extra chili powder or fresh chilies.
- Serve with rice, quinoa, or naan for a complete meal.
- Store leftovers in the fridge for up to 4 days.