Description
This hearty Vegetarian Chickpea Curry is a flavorful and nutritious dish made with chickpeas, tomatoes, coconut milk, and fragrant spices. Perfectly spiced and simmered to a rich, creamy consistency, this curry is enhanced with fresh greens and a squeeze of citrus for brightness. It’s an easy, comforting meal ideal for weeknight dinners and serves six people.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cans (14.5 oz each) whole peeled tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh spinach or kale
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Salt and pepper to taste
- Juice of 1 lemon or lime
- 2 tbsp cooking oil (for sautéing)
Instructions
- Sauté Onions: Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until the onions turn golden brown, about 5 to 7 minutes. This step develops a deep flavor base for your curry.
- Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet. Cook for an additional 1 minute, stirring continuously until fragrant, ensuring they don’t burn.
- Add Spices and Tomatoes: Stir in the ground cumin, ground coriander, and ground turmeric. Immediately add the canned whole peeled tomatoes with their juices. Simmer the mixture for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes break down.
- Add Chickpeas and Coconut Milk: Drain and rinse the chickpeas, then add them to the skillet along with the full-fat coconut milk. Reduce the heat to low and let the curry simmer gently for another 15 minutes, allowing the flavors to meld and the sauce to become creamy.
- Fold in Greens and Finish: Add the fresh spinach or kale to the skillet and stir gently until the greens wilt, about 2 to 3 minutes. Remove the skillet from the heat and squeeze the juice of one lemon or lime over the curry. Stir to combine and adjust seasoning with salt and pepper to taste before serving.
Notes
- For a spicier curry, add a diced chili or red pepper flakes along with the spices.
- Use canned chickpeas for convenience, but soaking and cooking dried chickpeas will enhance texture and flavor.
- Serve with steamed basmati rice, naan bread, or over quinoa for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
- For a lighter version, use light coconut milk instead of full-fat.
