Healthy Chickpea Curry
A delicious and nutritious chickpea curry packed with flavor and plant-based protein.
Equipment
- 1 Large pot or Dutch oven For cooking the curry.
- 1 Cutting board For chopping vegetables.
- 1 Knife For preparing ingredients.
Ingredients
Base
- 1 tbsp olive oil Extra virgin olive oil
- 1 large onion Yellow or white onion
- 2 cloves garlic Fresh garlic
- 1 inch ginger Fresh ginger root
Spices
- 2 tsp curry powder Mild or medium curry powder
- 1 tsp cumin Ground cumin
- 0.5 tsp turmeric Ground turmeric
- 0.25 tsp red pepper flakes For a touch of heat
Main
- 14.5 oz diced tomatoes Canned diced tomatoes
- 15 oz chickpeas Canned chickpeas
- 1 cup vegetable broth Low sodium vegetable broth
- 0.5 cup coconut milk Full-fat or light coconut milk
- 1 cup spinach Fresh spinach
Garnish
- Fresh cilantro For garnish
- Lemon wedges For serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
- Stir in curry powder, cumin, turmeric, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Add diced tomatoes (with their juice), chickpeas, and vegetable broth. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the sauce has thickened slightly.
- Stir in coconut milk and spinach. Cook until the spinach is wilted, about 2-3 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lemon wedges, if desired. Serve with rice or naan bread.
Notes
This curry can be stored in the refrigerator for up to 3 days.