Vegan Chickpea Curry - Vegan
The Creamy Coconut Chickpea Curry brings together the rich, aromatic flavors of Indian cuisine in a compassionate and satisfying vegan dish. With creamy coconut milk providing a luscious base, and protein-packed chickpeas adding heartiness, this curry is both indulgent and nourishing. The addition of fresh baby spinach and a hint of lime juice adds a vibrant touch, making this curry a feast for both the eyes and the palate.
Ingrédients
- 1 tablespoon coconut oil
- 1 large large onion, finely chopped
- 3 garlic garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1 can can (14 oz) coconut milk
- 2 cans cans (15 oz each) chickpeas, drained and rinsed
- 1 can can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 2 cups baby spinach
- 1 tablespoon lime juice
- Salt and and pepper to taste
- Fresh cilantro, cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, stirring for 1-2 minutes to toast the spices.
- Pour in the coconut milk, chickpeas, diced tomatoes, vegetable broth, and soy sauce. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in the baby spinach and lime juice, cooking until the spinach is wilted.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 35gProtéines: 15gFat: 10gSucre: 6g
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