Rushin Chickpea Curry
Dive into a bowl of comfort with this irresistible Rushin Chickpea Curry — a quick, plant-based recipe that's big on flavor and perfect for weeknight dinners. Featuring hearty chickpeas simmered in a creamy coconut milk and spiced tomato sauce, this dish is infused with aromatic curry powder, cumin, turmeric, and paprika for a warm and vibrant flavor profile. Fresh spinach and a touch of lime juice brighten every bite, while a sprinkle of cilantro adds a fresh finish. Ready in just 30 minutes, this vegan curry pairs beautifully with fluffy rice or warm flatbread, making it a satisfying option for families or meal prep. Whether you're a seasoned curry lover or trying it for the first time, this wholesome and flavorful recipe is sure to earn a spot in your weekly rotation!
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Recipe Information
Ingredients
- 2 cups canned chickpeas (drained and rinsed)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 cup coconut milk (full-fat)
- 1 cup canned diced tomatoes
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
- 1 tablespoon lime juice
- 0.5 cup water
- 4 servings cooked rice or flatbread (for serving)
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Mix in the curry powder, ground cumin, turmeric powder, and paprika. Stir for 30 seconds to toast the spices.
Add the canned diced tomatoes and cook for 2 minutes, stirring occasionally.
Pour in the coconut milk and water, stirring well to combine.
Add the drained and rinsed chickpeas to the pan. Season with salt and black pepper.
Bring the curry to a gentle simmer and cook for 10 minutes, stirring occasionally.
Stir in the baby spinach and lime juice. Cook for 2-3 minutes, or until the spinach is wilted.
Taste and adjust seasoning if needed.
Serve hot over cooked rice or with flatbread. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 37.1 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2880 mg | 61% | |
*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.
