Vegan chickpea curry is a quick and easy one-pot meal that can be made in under 30 minutes. Coconut curries are one of my go-to simple weeknight dinners. They’re filled with healthy fats, protein, and vegetables and can easily be customized to use whatever protein or veggies you have on hand. By keeping a can of coconut milk and a jar of curry powder in the pantry, you can whip up a healthy vegan curry at any time.
Fixings to Make Vegan Chickpea Curry
- Storage space things
- Olive oil (or coconut oil or avocado oil)
- Jar of chickpeas
- Jar of coconut milk (in a perfect world full-fat)
- Yellow curry powder
- Jar of diced tomatoes
- Salt and pepper
- New things
- Little onion
- Carrots
- Child spinach
- Garlic
- Ginger
Thoughts for Customizing Vegan Chickpea Curry
- On the off chance that you don't have chickpeas in the storeroom, some other kind of canned bean will work, for example, kidney beans, dark beans, cannellini beans, or pinto beans.
- Rather than carrots or spinach, you can utilize whatever kinds of vegetables you like. Curries are an extraordinary method to go through vegetables you have in the cooler before they turn sour. Any of the accompanying would work:
- Cut chime pepper (green, red, orange, or yellow)
- Green beans
- Snow peas
- Broccoli or cauliflower florets
- Destroyed cabbage
- Slashed kale
- Cubed yams
- Slashed yellow or green zucchini.
This dish will keep in the ice chest for as long as 4 days in case it's put away in an impenetrable holder. In case you're feast preparing this for dinners later in the week, segment it out into individual compartments so you can undoubtedly get one serving. At the point when you're prepared to eat it, basically warm the compartment in the microwave for 2-3 minutes.
A healthy and easy coconut curry made with chickpeas, onions, carrots, and spinach. This vegan and gluten-free meal can be made in under 30 minutes, making it perfect for a quick weeknight dinner.
Ingredients
- 2 teaspoons oil (olive oil, coconut oil, or avocado oil)
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 15 oz. can of diced tomatoes, drained
- 1 13.5 oz. can of coconut milk
- 1 14.5 oz. can of chickpeas, drained and rinsed
- 1.5 tablespoons curry powder
- 2 cups baby spinach, roughly chopped
- salt and ground black pepper, to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions, carrots and cook for 5 minutes until the onions become translucent.
- Add the garlic, ginger, and curry powder and stir for about 30 seconds.
- Add the coconut milk, tomatoes, and chickpeas. Bring to a simmer and cook for 8 minutes.
- Add spinach and stir until it wilts. Season with salt and pepper.