Easy Vegan Chickpea Curry Recipe - Quick and Healthy Weeknight Meal

Ingredients

• •2 tablespoons Olive oil (for sautéing)
• •1 teaspoon Salt (to taste)
• •2 cups Spinach (fresh or frozen)
• •2 cups Canned chickpeas (rinsed and drained)
• •1 inch Ginger (fresh, grated)
• •1 can Coconut milk (full fat for creaminess)
• •2 tablespoons Curry powder (adjust to taste)
• •1 can Diced tomatoes (preferably with green chilies)
• •1 medium Onion (chopped)
• •3 cloves Garlic cloves (minced)

Instructions

1. 1.

   Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

2. 2.

   Add minced garlic and grated ginger to the pan, cooking for another 1-2 minutes until fragrant.

3. 3.

   Stir in the curry powder and cook for 1 minute to release the flavors.

4. 4.

   Add the canned diced tomatoes along with their juice and the coconut milk. Stir well to combine.

5. 5.

   Add the rinsed chickpeas and salt. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld.

6. 6.

   Stir in the spinach and cook for an additional 5 minutes until wilted. Adjust seasoning if needed.

7. 7.

   Serve the chickpea curry hot, garnished with fresh cilantro if desired. Enjoy with rice or naan.