Creamy Vegan Coconut Chickpea Curry

• 1 tbsp coconut oil or vegetable oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) chickpeas, rinsed and drained
• 1 can (14 oz) full-fat coconut milk
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 1 cup fresh spinach (optional)
• Fresh cilantro leaves, for garnish

Instructions

1. Heat oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and grated ginger, stirring constantly for 1-2 minutes until fragrant but not browned.
3. Sprinkle in the curry powder, turmeric, and chili powder. Stir well to coat the onions, garlic, and ginger with the spices for about 1 minute to release the flavors.
4. Pour in the diced tomatoes with their juices. Simmer uncovered for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
5. Add the rinsed chickpeas and coconut milk. Stir to combine everything. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally to allow the sauce to thicken.
6. Season with salt and black pepper. If using, stir in the fresh spinach during the last 2-3 minutes until wilted.
7. Remove from heat. Spoon the curry into bowls or meal prep containers.
8. Garnish with fresh cilantro leaves before serving. Enjoy with steamed basmati rice, naan, or your favorite flatbread.

Chef tips

• For a thicker curry, simmer a bit longer or mash some chickpeas with the back of a spoon to naturally thicken the sauce.
• If you want less heat, reduce or omit the chili powder and consider adding a pinch of sugar to balance acidity from tomatoes.
• Swap chickpeas with cooked lentils or kidney beans for different protein options.
• Use light coconut milk for fewer calories but expect a thinner sauce. Full-fat coconut milk gives the best creamy texture.
• To save time, mince garlic and ginger using a microplane or pre-minced jar versions.
• For meal prep, this curry keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months.