A flavorful and vibrant vegan coconut curry, made with chickpeas and spinach in a rich, creamy sauce. This dish is perfect for a quick weeknight dinner, offering a comforting and wholesome plant-based meal.
Easy Vegan Meals & Eating Plan
A flavorful and vibrant vegan coconut curry, made with chickpeas and spinach in a rich, creamy sauce. This dish is perfect for a quick weeknight dinner, offering a comforting and wholesome plant-based meal.
Ingredients
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tbsp red curry paste or more to taste
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas rinsed and drained
- 5 oz fresh spinach chopped
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red curry paste and cook for 2 minutes, stirring constantly, to bloom the spices.
- Pour in the diced tomatoes (undrained) and coconut milk. Bring to a gentle simmer, scraping any browned bits from the bottom of the pot.
- Add the rinsed and drained chickpeas and vegetable broth. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Stir in the fresh spinach, cooking until it wilts, about 2-3 minutes. Remove from heat.
- Stir in the lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Serve over jasmine rice, brown rice, or with warm naan bread. For extra protein, add cubed tofu or lentils. Adjust spice level by adding more or less curry paste or a pinch of cayenne pepper. Garnish with fresh cilantro.
