Description
A rich, dairy-free, and naturally gluten-free weeknight curry made with pantry staples like chickpeas and coconut milk. It comes together in about 20 minutes and tastes better than takeout.
Ingredients
Scale
- 2 cans (13.5 oz / 400ml each) full-fat unsweetened coconut milk
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons curry powder
- 2 cans (15 oz / 425g each) chickpeas, rinsed and drained
- 1/2 cup low-sodium vegetable broth
- 1 tablespoon lime juice
- 2 cups fresh spinach
- 1 tablespoon oil (coconut or olive oil)
- Salt to taste
- Optional: 1 cup cauliflower florets, 1 medium sweet potato diced, 1/2 cup chopped cilantro
Instructions
- Prep ingredients: Dice onion, mince garlic, grate ginger, and rinse/drain chickpeas.
- Heat oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened.
- Add garlic and ginger; cook for 1 minute until fragrant but not browned.
- Add curry powder and stir for 30-60 seconds to bloom the spices.
- Pour in vegetable broth to deglaze the pan, scraping up browned bits.
- Add coconut milk and bring to a gentle simmer; cook for 3-4 minutes until sauce thickens slightly.
- Add chickpeas (and hardy vegetables like cauliflower or sweet potatoes if using) and simmer for 5 minutes.
- Remove from heat and stir in spinach until wilted.
- Stir in lime juice and adjust salt to taste.
- Serve immediately over basmati rice, quinoa, or with naan bread, topped with cilantro and lime wedges.
Notes
Use full-fat coconut milk for the best creamy texture. Rinse chickpeas thoroughly to prevent a gloopy sauce. Bloom spices in oil before adding liquid to enhance flavor. Add lime juice at the end to preserve its brightness. The curry tastes even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl with rice or
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 12
- Protein: 12
Keywords: vegan curry, coconut chickpea curry, quick dinner, weeknight meals, dairy-free, gluten-free, healthy vegan, budget meals