Description
A creamy, comforting, and protein-packed vegan curry that comes together in one pot in just 25 minutes. Perfect for busy weeknights, this budget-friendly meal is pantry-friendly and easily customizable.
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (Madras-style)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon red pepper flakes (optional)
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 0.5 cup vegetable broth (low-sodium)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Prep ingredients: Dice the onion, mince the garlic, and grate the ginger. Measure out spices.
- Sauté aromatics: Heat coconut oil in a large pot over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic and ginger, cooking for 1 minute until fragrant but not browned.
- Bloom spices: Add curry powder, cumin, turmeric, and red pepper flakes. Stir and cook for 1 minute to release essential oils.
- Build sauce: Pour in coconut milk and vegetable broth. Stir to combine and bring to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Add chickpeas: Stir in the drained chickpeas. Simmer for 5 minutes to allow flavors to meld. Mash a few chickpeas against the pot for a thicker sauce if desired.
- Finish with greens: Remove from heat. Stir in spinach until wilted. Add lime juice and salt to taste.
- Serve: Serve immediately topped with fresh cilantro, lime wedges, and optional red pepper flakes. Best served over basmati rice, quinoa, or with crusty bread.
Notes
[‘Use full-fat coconut milk for a richer, creamier sauce.’, ‘Fresh ginger is preferred over ground or jarred for the best flavor.’, ‘The curry tastes even better the next day as flavors meld.’, ‘If the sauce is too watery, simmer longer. If too thick, add a splash of broth or water.’, ‘Save starchy rice water to stir into the curry for a silky texture.’, ‘Ensure curry powder and broth are certified gluten-free if needed.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 12
Keywords: vegan curry, one pot meal, chickpea curry, coconut curry, weeknight dinner, easy vegan recipe, gluten-free, dairy-free, meal prep