Vegan Coconut Chickpea Curry

Name: Vegan Coconut Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 30 oz canned chickpeas, drained, rinsed; 14 oz full-fat coconut milk; 14 oz canned diced tomatoes; 1 yellow onion, diced; 4 garlic cloves, minced; 2 tsp fresh ginger, grated; 2 tbsp Thai red curry paste (check for vegan label); 2 tbsp coconut oil; 1/2 tsp ground coriander; 1/2 tsp ground turmeric; 4 cups baby spinach; 2 tbsp fresh lime juice; 1 tsp salt; 1/4 cup fresh cilantro, chopped; 4 cups cooked jasmine rice

Creamy Thai-inspired coconut curry packed with tender chickpeas, wilted spinach, and warming aromatics. Ready in under 30 minutes and rich enough to satisfy.

30 minEasyServes 4410 cal/serving

ThaiDinnerStovetopVeganHigh FiberDairy-FreeEgg-FreeGluten-FreeNut-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

30 oz canned chickpeas, drained, rinsed
14 oz full-fat coconut milk
14 oz canned diced tomatoes
1 yellow onion, diced
4 garlic cloves, minced
2 tsp fresh ginger, grated
2 tbsp Thai red curry paste (check for vegan label)
2 tbsp coconut oil
1/2 tsp ground coriander
1/2 tsp ground turmeric
4 cups baby spinach
2 tbsp fresh lime juice
1 tsp salt
1/4 cup fresh cilantro, chopped
4 cups cooked jasmine rice

Instructions

1

Heat 2 tbsp coconut oil in a large deep skillet or saucepan over medium heat. Add 1 diced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and lightly golden.
2

Stir in 4 minced garlic cloves, 2 tsp grated fresh ginger, 2 tbsp Thai red curry paste (check for vegan label), 1/2 tsp ground coriander, and 1/2 tsp ground turmeric. Cook for 1-2 minutes, stirring constantly, until fragrant.
3

Add 30 oz drained, rinsed canned chickpeas, 14 oz canned diced tomatoes, and 14 oz full-fat coconut milk. Stir to combine and bring to a gentle simmer.
4

Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
5

Stir in 4 cups baby spinach in batches and cook for 1-2 minutes until wilted.
6

Remove from heat. Stir in 2 tbsp fresh lime juice and season with 1 tsp salt to taste.
7

Serve over 4 cups cooked jasmine rice, garnished with 1/4 cup chopped fresh cilantro.

Questions

How long does Vegan Coconut Chickpea Curry keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Vegan Coconut Chickpea Curry?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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