Description
A gentle, nourishing, and creamy vegan curry that serves as self-care comfort food. It uses pantry-friendly ingredients like chickpeas, coconut milk, and spinach to create a rich, soothing meal that is easy to make when you’re tired.
Ingredients
Scale
- 2 cans (400ml each) full-fat coconut milk
- 2 cans (540g each) chickpeas, rinsed and drained
- 1 large yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup vegetable broth (low-sodium)
- 1 tablespoon maple syrup
- 4 cups fresh spinach (or 120g frozen, thawed and squeezed)
- 1 tablespoon lime juice
- 2 tablespoons coconut oil or olive oil
- Salt and black pepper to taste
- Optional: Fresh cilantro, red pepper flakes, fresh dill or basil
Instructions
- Prep ingredients: Rinse and drain chickpeas, dice onion, mince garlic, grate ginger, and measure spices.
- Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant but not browned.
- Add curry powder, turmeric, and cumin. Stir constantly for 1-2 minutes to bloom the spices.
- Pour in coconut milk and vegetable broth. Stir to combine with the spice mixture.
- Add rinsed chickpeas and maple syrup. Stir well and bring to a gentle simmer.
- Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until flavors meld and chickpeas are tender.
- Add fresh spinach (or thawed frozen spinach). Stir until fresh spinach wilts (1-2 minutes) or frozen spinach is heated through.
- Remove from heat. Stir in lime juice.
- Taste and adjust seasoning with salt, pepper, or additional lime/spice as needed.
- Serve immediately, optionally topped with coconut yogurt or fresh cilantro.
Notes
Use full-fat canned coconut milk for the best creamy texture. Bloom the spices in oil before adding liquid to deepen flavor. Do not overcook the spinach. The curry tastes even better the next day as flavors meld. If the sauce thickens too much in the fridge, add a splash of water or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
Keywords: vegan curry, chickpea curry, coconut curry, comfort food, self-care recipe, healthy dinner, gluten-free, dairy-free, easy meal prep