Chickpea Curry
Serves 4
This chickpea curry recipe is an easy, healthy weeknight dinner! Totally plant-based, it has a creamy texture from coconut milk and rich flavor from spices like curry powder and cumin. Serve with naan or over rice!
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 1 teaspoon whole cumin seeds
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 1 (14.5-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 2 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 3 cups cooked chickpeas, drained and rinsed
- ΒΌ cup water, plus more as needed
- 1 tablespoon fresh lime juice
- 4 cups fresh spinach
- Chopped fresh cilantro, for garnish
For serving
- Cooked rice
- Naan bread
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until softened.
- Add the cumin seeds, curry powder, garam masala, and salt and cook, stirring, for 1 minute, or until fragrant.
- Add the tomatoes, coconut milk, garlic, ginger, and chickpeas and stir to combine. Simmer, stirring occasionally, for 20 to 25 minutes, or until the curry has thickened. Stir in the water, adding more as needed to get it nice and saucy.
- Remove from the heat and add the lime juice and spinach, stirring until the spinach is wilted. Season to taste and garnish with cilantro.
- Serve with rice and/or naan.