Hearty Vegan Coconut Chickpea Curry

• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon mild chili powder (optional for kids)
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (14 oz) can full-fat coconut milk
• 1 medium carrot, diced
• 1 cup spinach or kale leaves, roughly chopped
• Salt to taste
• Fresh cilantro leaves for garnish (optional)

Instructions

1. Heat the coconut oil in a large skillet or saucepan over medium heat until shimmering.
2. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
3. Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Add the curry powder, turmeric, cumin, and mild chili powder (if using). Cook, stirring constantly, for about 1 minute to toast the spices and deepen their flavors.
5. Pour in the diced tomatoes with their juice and stir well. Let the mixture simmer for 5 minutes to thicken slightly.
6. Add the chickpeas, diced carrot, and coconut milk. Stir to combine, then reduce the heat to medium-low and simmer for 15-20 minutes, uncovered, stirring occasionally. The curry will thicken and the carrots will become tender.
7. Five minutes before the end of cooking, stir in the chopped spinach or kale leaves until wilted and incorporated.
8. Season with salt to taste. Remove from heat and let stand for a few minutes to meld the flavors.
9. Serve warm, garnished with fresh cilantro if desired, alongside steamed basmati rice or warm naan.

Chef tips

• Use full-fat coconut milk for the creamiest texture; light coconut milk can be too thin.
• If you prefer a spicier curry for adults, add a pinch of cayenne pepper or chopped fresh chili in step 4.
• For a gluten-free meal, ensure the curry powder and other spices do not contain gluten additives.
• Leftovers keep well in the fridge for up to 3 days and also freeze nicely for up to 2 months.