Vegan Chickpea Curry
If you’re craving a dish that’s both warming and full of flavor, look no further than this Vegan Chickpea Curry. It’s a fantastic way to enjoy a comforting meal that’s rich in nutrients and flavor. With just a handful of ingredients, this dish comes together beautifully, making it perfect for busy weeknights or leisurely weekends. The blend of chickpeas with coconut milk and spices creates a creamy texture that is simply irresistible. Plus, it’s a great crowd-pleaser that everyone will love!
Why It’s Crowd-Pleasing
Vegan Chickpea Curry is a winner for many reasons. First and foremost, it’s incredibly versatile. Whether you’re feeding a group of vegans or meat-lovers, this dish satisfies all palates. The combination of spices, creaminess from coconut milk, and the heartiness of chickpeas create a balanced meal that feels indulgent yet healthy. Additionally, it’s quick to prepare, making it a go-to option for those busy evenings. Pair it with some Cilantro Lime Rice or even some crusty bread, and you have a complete meal that’s sure to impress.
Ingredient List
- 1 tablespoon olive oil
- 1/2 cup yellow diced onion
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 3 tablespoons red curry paste
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 5 ounces baby spinach, roughly chopped
Toolbox for This Recipe
- Large skillet or saucepan: Essential for simmering the curry.
- Knife and cutting board: For chopping onions and garlic.
- Can opener: To easily open canned tomatoes and chickpeas.
- Measuring spoons: For accurate measurements of spices and oil.
- Spoon or spatula: To stir the ingredients together.
Step-by-Step: Vegan Chickpea Curry
Step 1: Sauté the Aromatics
In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the 1/2 cup of diced onion and sauté until translucent, about 5 minutes. Then, add the 3 cloves of minced garlic and 2 teaspoons of grated fresh ginger, cooking for an additional 2 minutes until fragrant.
Step 2: Add the Curry Paste
Stir in the 3 tablespoons of red curry paste, mixing well to coat the onions, garlic, and ginger. Cook for 1-2 minutes, allowing the flavors to meld.
Step 3: Incorporate Tomatoes and Coconut Milk
Pour in the 1 (14.5 ounce) can of fire roasted diced tomatoes along with the 1 (13.5 ounce) can of full-fat coconut milk. Stir until fully combined, bringing the mixture to a gentle simmer.
Step 4: Add Chickpeas
Once simmering, add the 1 (15.5 ounce) can of chickpeas, drained and rinsed. Stir to incorporate, allowing the curry to simmer for an additional 10 minutes, giving the flavors time to develop.
Step 5: Finish with Spinach
Finally, add the 5 ounces of roughly chopped baby spinach to the curry. Stir until just wilted, about 2-3 minutes. Taste and adjust seasoning if needed.
Dairy-Free/Gluten-Free Swaps
- For a nutty flavor, consider adding a splash of almond milk instead of coconut milk.
- Ensure that the red curry paste used is gluten-free; many brands are naturally gluten-free.
- Use vegetable broth instead of water to enhance flavor if you need to thin the curry.
Troubleshooting Tips
- If your curry is too thick, add a bit of vegetable broth or water until the desired consistency is reached.
- To adjust the spice level, add more curry paste gradually to taste.
- If you find the curry too spicy, balance it out by adding a bit more coconut milk.
Shelf Life & Storage
Vegan Chickpea Curry can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it in portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave until heated through.
Vegan Chickpea Curry FAQs
Can I use fresh chickpeas instead of canned?
Yes, you can use fresh chickpeas. However, you will need to soak and cook them beforehand, as canned chickpeas are ready to use directly from the can.
Is this curry spicy?
The spice level can vary based on the red curry paste used. If you’re sensitive to spice, start with a smaller amount of curry paste and adjust to your taste.
Can I add other vegetables to the curry?
Absolutely! Feel free to add vegetables such as bell peppers, zucchini, or carrots for more texture and nutrients.
What can I serve with Vegan Chickpea Curry?
This curry pairs wonderfully with Cilantro Lime Rice, naan bread, or even a simple quinoa salad. You can also serve it with a side of Moroccan Spiced Carrots for a delightful meal.
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Bring It to the Table
This Vegan Chickpea Curry is not only a delicious dish but also a nourishing one that brings warmth to any table. The vibrant colors and aromatic spices make it a feast for the eyes as well as the palate. Whether you’re hosting a dinner party or enjoying a cozy night in, this curry can easily be the star of the show. Its simplicity and flavor profile allow it to shine on its own or serve as a fantastic side to a variety of dishes.
With an array of spices and the creamy goodness of coconut milk, this Vegan Chickpea Curry is bound to become a staple in your home. It’s a dish that’s not just about nourishment but also about connection—gather your loved ones, share stories, and enjoy this delightful meal together.
Vegan Chickpea Curry
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and grated fresh ginger, cooking for an additional 2 minutes until fragrant.
- Stir in the red curry paste, mixing well to coat the onions, garlic, and ginger. Cook for 1-2 minutes, allowing the flavors to meld.
- Pour in the fire roasted diced tomatoes along with the full-fat coconut milk. Stir until fully combined, bringing the mixture to a gentle simmer.
- Once simmering, add the chickpeas, drained and rinsed. Stir to incorporate, allowing the curry to simmer for an additional 10 minutes, giving the flavors time to develop.
- Finally, add the roughly chopped baby spinach to the curry. Stir until just wilted, about 2-3 minutes. Taste and adjust seasoning if needed.
Notes
- For a nutty flavor, consider adding a splash of almond milk instead of coconut milk.
- Ensure that the red curry paste used is gluten-free; many brands are naturally gluten-free.
- Store in an airtight container in the refrigerator for up to 4 days.
