Spicy Chickpea Curry with Coconut Milk
Creamy, spicy chickpea curry with coconut milk — quick, vegan, and full of warming spices.
Spicy Chickpea Curry with Coconut Milk
Creamy, spicy chickpea curry with coconut milk — quick, vegan, and full of warming spices.
Ingredients
20 items
800 gramschickpeasVeganVegetarian
400 milliliterscoconut milkVeganVegetarian
1 unitonionVeganVegetarian
3 unitsgarlicVeganVegetarian
20 gramsgingerVeganVegetarian
400 gramstomatoVeganVegetarian
2 tablespoonsolive oilVeganVegetarian
250 millilitersvegetable brothVeganVegetarian
2 tablespoonscurry powderVeganVegetarian
1 teaspoonground cuminVeganVegetarian
1 teaspoonground turmericVeganVegetarian
1 teaspoonchili powderVeganVegetarian
1 teaspoongaram masalaVeganVegetarian
1 teaspoonsaltVeganVegetarian
0.5 teaspoonsblack pepperVeganVegetarian
1 unitlimeVeganVegetarian
1 handfulfresh cilantroVeganVegetarian
100 gramsspinach(optional)VeganVegetarian
1 teaspoonmaple syrup(optional)VeganVegetarian
4 tablespoonsdairy-free yogurt(optional)VeganVegetarian
Instructions
Prep the aromatics and tomatoes
Peel and finely chop the onion. Peel and mince the garlic and ginger. Roughly chop the tomatoes (or pulse in a blender for a smoother curry). If using spinach, wash and set aside. Chop cilantro for garnish.Tips:
- •Finely chopping onion helps it break down into the sauce more quickly.
- •If you prefer a silkier sauce, blend half the tomatoes before adding.
Measure spices and liquids
Measure out curry powder, ground cumin, turmeric, chili powder, garam masala, salt, and pepper. Open the coconut milk and measure the vegetable broth.Tips:
- •Toast whole spices briefly in a dry pan for extra flavor if using whole seeds.
Substitutions
Final notes
This curry stores well in the fridge for up to 4 days and freezes for up to 2 months. For a richer dish, use full-fat coconut milk. Adjust chili powder and cayenne to control heat. If you prefer a thicker sauce, mash some chickpeas or simmer an extra 5–10 minutes.
Instructions
Prep the aromatics and tomatoes
Peel and finely chop the onion. Peel and mince the garlic and ginger. Roughly chop the tomatoes (or pulse in a blender for a smoother curry). If using spinach, wash and set aside. Chop cilantro for garnish.Tips:
- •Finely chopping onion helps it break down into the sauce more quickly.
- •If you prefer a silkier sauce, blend half the tomatoes before adding.
Measure spices and liquids
Measure out curry powder, ground cumin, turmeric, chili powder, garam masala, salt, and pepper. Open the coconut milk and measure the vegetable broth.Tips:
- •Toast whole spices briefly in a dry pan for extra flavor if using whole seeds.
Substitutions
Final notes
This curry stores well in the fridge for up to 4 days and freezes for up to 2 months. For a richer dish, use full-fat coconut milk. Adjust chili powder and cayenne to control heat. If you prefer a thicker sauce, mash some chickpeas or simmer an extra 5–10 minutes.
Nutritional facts
per serving