A rich, comforting curry packed with protein-rich chickpeas, tender vegetables, and aromatic spices. Perfect for a cozy weeknight dinner or a meal-prep favorite. It’s fully plant-based, naturally gluten-free, and bursting with bold Indian-inspired flavors.
Ingredients
- Base:
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon chili powder (optional, for heat)
- Curry:
- 1 can (400 ml) coconut milk
- 1 can (400 g) chickpeas, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 cup vegetable broth or water
- 1 cup baby spinach or chopped kale
- Salt and black pepper, to taste
- Juice of ½ lime
Instructions
- Sauté aromatics:
- Heat oil in a pan over medium heat. Add chopped onion and cook until translucent. Add garlic and ginger; sauté for another minute until fragrant.
- Add spices:
- Stir in cumin, coriander, turmeric, garam masala, and chili powder. Toast for 30 seconds to release flavor.
- Simmer the curry:
- Add tomatoes, coconut milk, and vegetable broth. Stir well and bring to a gentle simmer.
- Add chickpeas:
- Stir in chickpeas and cook uncovered for about 10 minutes, until the sauce thickens slightly.
- Add greens & finish:
- Stir in spinach and cook for 1–2 minutes until wilted. Season with salt, pepper, and lime juice.
- Serve hot:
- Ladle into bowls and serve with steamed basmati rice or warm naan bread.
Chef’s Tips
- For extra depth, stir in 1 tablespoon tomato paste with the tomatoes.
- Add diced sweet potato or cauliflower for variety.
- Garnish with chopped cilantro and a swirl of coconut milk before serving.