Ingredients
- 1 tablespoon olive oil (or 3 tablespoons water for oil-free sauté)
- 1 medium red onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (400 g) can crushed tomatoes
- 2 (400 g each) cans chickpeas, drained and rinsed
- 1 cup (250 ml) vegetable broth
- 1 (400 ml) can light coconut milk
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups fresh spinach (optional)
- 1 tablespoon lemon or lime juice
- Cooked rice or quinoa, for serving
Instructions
- Heat olive oil or water in a large skillet over medium heat.
- Add chopped onion and cook for 4–5 minutes until softened.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add curry powder, cumin, coriander, paprika, turmeric, and cayenne pepper. Toast for 30–60 seconds.
- Pour in crushed tomatoes and vegetable broth. Simmer for 5 minutes.
- Add chickpeas and coconut milk, stirring to combine.
- Reduce heat and simmer for 10–12 minutes.
- Add spinach (if using) and cook until wilted.
- Stir in salt, black pepper, and lemon/lime juice.
- Serve hot over rice or quinoa.
Notes
- Toast spices well for deeper flavor.
- Use full-fat coconut milk for a richer curry.
- Can be made oil-free using water or broth for sautéing.
- Add extra vegetables like carrots, sweet potatoes, or bell peppers for variety.
- Flavor improves after resting, making it great for leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
