Chickpea & Spinach Curry (One Pot, Vegan, 30 Minutes)
PinServings: 6
This Chickpea and Spinach Curry is soooo flavorful, and loaded with nutritious spinach and sweet peas, simmered in a buttery coconut cream sauce. It's also easy to make in just 30 minutes and using only 1 pot!
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Equipment
- Large Pot
Ingredients
- 2 tablespoons + 1/2 cup low-sodium vegetable broth, divided
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1 teaspoon minced fresh ginger - or 1/4 teaspoon ground ginger
- 1 15-ounce can light coconut milk
- 10 ounces frozen spinach - defrosted and excess moisture removed
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 1 15-ounce can full-fat coconut milk* - *refrigerate overnight- don’t use liquid, only cream
- 1 15-ounce chickpeas (garbanzo beans) - drained (no need to rinse)
- 1 cup frozen sweet peas (not canned) - no need to defrost/thaw
- 1 teaspoon coconut sugar - or maple syrup
- 1/2 teaspoon ground sea salt
Optional (but recommended) ingredients:
- dash cayenne pepper
- 1/2 teaspoon turmeric
- 1 tablespoon fresh lime juice
- 3 tablespoons nutritional yeast
Instructions
- In a medium saucepan, add 2 tablespoons vegetable broth over medium heat. Add the minced garlic and onions, stir, and cook until onions are soft and translucent, about 5-6 minutes.
- Add ginger and stir. Cook for 1 minute. Then add remaining 1/2 cup vegetable broth, entire can of light coconut milk, spinach, curry powder, and garam masala. Stir. Over medium heat, bring to a boil, then reduce heat to a slow boil. Simmer uncovered for 10-12 minutes, stirring occasionally.
- Next, add the thick coconut cream from the top of the can of full-fat coconut milk (do not use the liquid from the can, if any). Also, if using, add the 1/2 teaspoon turmeric and dash of cayenne pepper at this time. Add the chickpeas, and melt the coconut cream into the sauce.
- Simmer for about 5 minutes, stirring, then add the frozen sweet peas, coconut sugar/maple syrup, and salt. Stir and simmer for 2-3 minutes. Remove from heat and add lime juice, if desired.
- Serve over basmati white rice and/or naan bread. Store leftovers in an airtight containers in the fridge for 3-4 days.
Video
Notes
- Freezing Instructions: This dish works well when freezing. To do this, it's best to freeze in individual airtight freezer containers. Thaw before heating.
- If making this with 2 cans of full-fat coconut milk, it will be very thick but will work great. If it's too thick for your liking, try adding a bit more water or vegetable broth.
- If making this with 2 cans of light coconut milk, it will be more watery, so we recommend eliminating the 1/2 cup vegetable broth (it won't be needed). Try adding nutritional yeast to thicken the curry.
Nutrition
Serving: 0.66cup | Calories: 210kcal | Carbohydrates: 19.7g | Protein: 7.3g | Fat: 12.5g | Sodium: 472mg | Sugar: 3.5g
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