Indian Coconut Chickpea Curry (Easy Vegan Recipe)
This easy Indian Coconut Chickpea Curry recipe is healthy, vegetarian, vegan, and gluten-free. Ready in just 30 minutes!
Servings: 4 servings
In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 4 minutes until softened.
Add the garlic, ginger and curry powder and cook for 1 minute until fragrant.
Stir in the tomatoes and coconut milk. Increase heat to high and bring to a boil.
Reduce heat to low, cover and simmer for about 10 minutes. Season with salt and pepper to taste.
Stir in chickpeas and spinach. Cook for about 3 minutes, until spinach is wilted.
Serve warm, garnished with cilantro if using.
- Serve your coconut chickpea curry with rice or flatbread for a satisfying meal.
- Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.
Calories: 380calories | Carbohydrates: 30g | Protein: 10g | Fat: 27g | Saturated Fat: 22g | Sodium: 474mg | Potassium: 922mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3075IU | Vitamin C: 21.9mg | Calcium: 138mg | Iron: 7.3mg