Creamy Coconut Chickpea Curry
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A rich, flavorful, and easy vegan coconut chickpea curry packed with aromatic spices and velvety coconut milk, ready in under 30 minutes.
Yumzy
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Ingrédients
- ✓30 ml coconut oil
- ✓1 medium yellow onion
- ✓3 cloves garlic
- ✓15 ml fresh ginger
- ✓15 ml curry powder
- ✓1 tsp ground cumin
- ✓1 tsp ground turmeric
- ✓0.5 tsp chili flakes
- ✓1 can (14 oz) diced tomatoes
- ✓2 cans (15 oz each) chickpeas
- ✓1 can (13.5 oz) full-fat coconut milk
- ✓480 ml fresh baby spinach
- ✓15 ml fresh lime juice
- ✓1 tsp salt
- ✓60 ml fresh cilantro
Instructions
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
💡 Tip: Sautéing the onions slowly builds a sweet, flavorful base.
Stir in the minced garlic and fresh ginger. Sauté for 1 minute until fragrant.
💡 Tip: Be careful not to burn the garlic.
Add the curry powder, ground cumin, ground turmeric, chili flakes, and salt. Stir constantly for 30 seconds to bloom the spices in the oil.
💡 Tip: Blooming spices in oil intensifies their flavor.
Pour in the diced tomatoes with their juices, drained chickpeas, and full-fat coconut milk. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer, then reduce heat to medium-low. Let it simmer uncovered for 10 to 12 minutes until the sauce thickens slightly and flavors meld.
💡 Tip: Simmering uncovered helps excess moisture evaporate for a rich texture.
Fold in the fresh baby spinach and stir for 1 to 2 minutes until just wilted. Remove from heat and stir in the fresh lime juice.
💡 Tip: Adding lime juice right at the end brightens the creamy sauce.
📝 Chef's Notes
Serve hot over steamed basmati rice or warm naan bread. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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