Dairy-Free Chickpeas Curry
Dive into the comforting flavors of this Dairy-Free Chickpeas Curry, a vibrant and wholesome dish perfect for weeknight dinners or meal prep. Packed with nutrient-rich ingredients like tender chickpeas, creamy coconut milk, fresh spinach, and aromatic spices, this curry is both hearty and nourishing. Featuring layers of flavor from sautéed onions, garlic, ginger, and a medley of curry powder, cumin, turmeric, and cayenne, it delivers a bold yet balanced taste in every bite. Ready in under an hour, this easy vegan recipe is free of dairy while offering a rich, velvety texture. Serve it over steamed rice or pair with warm naan bread for a satisfying, plant-based meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 2 15-ounce cans canned chickpeas
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 medium garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, diced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 1 13.5-ounce can coconut milk
- 2 cups spinach leaves
- 0.5 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse and drain the canned chickpeas thoroughly.
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the diced tomatoes, curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook, stirring occasionally, for 3 to 4 minutes until the tomatoes soften.
Pour in the drained chickpeas and stir to coat them with the spices and tomato mixture.
Add the coconut milk, stirring well to combine, and bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry simmer gently for about 20 minutes, stirring occasionally, until it thickens slightly.
Stir in the spinach leaves and cook until they are wilted, about 2 minutes.
Add the chopped cilantro, lime juice, salt, and black pepper. Stir to combine and adjust seasoning to taste.
Remove from heat and let the curry rest for a few minutes before serving.
Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7900 mg | 343% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 61.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3307 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
