Preparing your experience

Prep
Cook
Servings
Views
1 photo • Tap to view
A rich, flavorful, and easy vegan coconut chickpea curry packed with aromatic spices and velvety coconut milk, ready in under 30 minutes.
Yumzy
Public Recipe
Tarifi güvenle pişirin ve sofranıza göre anında uyarlayın.
Porsiyon Ölçekleyici
Porsiyonu değiştirin, malzeme miktarları anında hesaplansın.
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.
Serve hot over steamed basmati rice or warm naan bread. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Join Yumzy to create your own recipes, discover more delicious meals, and get personalized cooking assistance!
Yumzy kullanıcıları tarafından paylaşılan tariflerdir. Lütfen tarifleri, malzemeleri ve pişirme sürelerini doğrulayın. Daha Fazla Bilgi: Terms of Service.