Vegan Coconut Chickpea Curry
Creamy Thai-inspired coconut curry packed with tender chickpeas, wilted spinach, and warming aromatics. Ready in under 30 minutes and rich enough to satisfy.
Ingredients
- 30 oz canned chickpeas, drained, rinsed
- 14 oz full-fat coconut milk
- 14 oz canned diced tomatoes
- 1 yellow onion, diced
- 4 cloves 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
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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.
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2
Stir in 4 cloves 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.
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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.
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4
Simmer uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
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5
Stir in 4 cups baby spinach in batches and cook for 1-2 minutes until wilted.
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6
Remove from heat. Stir in 2 tbsp fresh lime juice and season with 1 tsp salt to taste.
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7
Serve over 4 cups cooked jasmine rice, garnished with 1/4 cup chopped fresh cilantro.