Vegan Chickpea Curry

Indulge in the aromatic and exotic flavors of this Vegan Chickpea Curry, a comforting and wholesome dish that celebrates the richness of plant-based ingredients. Bursting with protein-packed chickpeas and a medley of vibrant spices, this curry is sure to delight both vegans and non-vegans alike. Whether you’re a curry enthusiast or looking to explore new vegan recipes, this Chickpea Curry will take your taste buds on a journey of delectable flavors and textures. So, gather your ingredients and let’s dive into the world of tantalizing plant-based goodness!

Servings: Makes approximately 4 servings

Ingredients:

• 1 tablespoon coconut oil (or any other vegetable oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (adjust to your desired level of spiciness)
• 1 can (15 oz) diced tomatoes (or use fresh tomatoes)
• 1 can (15 oz) coconut milk (full-fat for creaminess)
• 2 cups cooked chickpeas (canned or cooked from dried)
• 1 cup vegetable broth (low-sodium, if possible)
• 1 cup fresh spinach leaves
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan bread, for serving

Instructions:

1. In a large skillet or saucepan, heat the coconut oil over medium heat.
2. Add the finely chopped onion and sauté until it becomes translucent and slightly browned.
3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper to the skillet. Stir well to coat the onions and spices evenly. Cook for 1-2 minutes to toast the spices.
5. Pour in the diced tomatoes and coconut milk, stirring to combine all the ingredients.
6. Add the cooked chickpeas and vegetable broth to the skillet. Stir gently, allowing the flavors to meld together.
7. Reduce the heat to low, cover the skillet, and let the curry simmer for about 15-20 minutes, stirring occasionally. This will allow the flavors to intensify and the sauce to thicken.
8. Just before serving, stir in the fresh spinach leaves and let them wilt in the curry.
9. Season the Vegan Chickpea Curry with salt and pepper to your taste preferences.
10. Serve the Vegan Chickpea Curry over cooked rice or alongside warm naan bread. Garnish with fresh cilantro for an added burst of flavor.

Nutrition Facts per Serving (approximate values):

• Calories: 352
• Total Fat: 22g
• Saturated Fat: 15g
• Cholesterol: 0mg
• Sodium: 422mg
• Total Carbohydrate: 31g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 9g