The 28-Minute Creamy Chickpea Curry I Make Every Week
A quick and flavorful chickpea curry perfect for weeknights, packed with spices and creamy coconut milk.
Ingredients
Oil
- 1 tablespoon neutral oil (like avocado or vegetable)
Vegetables
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Paste
- 1-2 tablespoons curry paste or curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
Canned Goods
- 1 14.5 oz diced tomatoes or tomato puree
- 1 13.5 oz full-fat coconut milk
Liquids
- 1 cup vegetable broth
Canned Chickpeas
- 2 15 oz cans chickpeas, drained and rinsed
Greens
- 3-4 cups fresh spinach (about 5 oz)
Finishing Touches
- 1 tablespoon lime juice
- 1 teaspoon soy sauce (optional)
Salt
- to taste salt
Instructions
- Heat oil and cook diced onion for 5 minutes until soft.
- Add garlic and ginger; cook for 60 seconds until fragrant.
- Stir in curry paste (or powder), cumin, and turmeric; cook for 30 seconds.
- Add tomatoes and cook for 4-5 minutes, then stir in coconut milk and broth.
- Add chickpeas, simmer for 10 minutes, then stir in spinach, lime juice, soy sauce, and salt.
Notes
For extra flavor, let the curry sit for a few minutes before serving.