Vegan Chickpea Curry
5.0 (1)
Ingredients
- check_circlechickpeas (cooked or canned) – 400 g
- check_circle coconut milk – 400 ml
- check_circle tomatoes (canned) – 400 g
- check_circle onion – 1 pc
- check_circle garlic – 3 cloves
- check_circle ginger – 1 tsp
- check_circle olive oil – 2 tbsp
- check_circle curry paste or curry powder – 2 tbsp
- check_circle turmeric – 1/2 tsp
- check_circle cumin – 1/2 tsp
- check_circle salt – 1 tsp
- check_circle black pepper – 1/2 tsp
- check_circle spinach – 100 g
Preparation
- Heat the olive oil in a pot and sauté the onion, garlic, and ginger.
- Add the curry spices and stir briefly.
- Add the tomatoes and let simmer for 5 minutes.
- Add the chickpeas and coconut milk.
- Cook for about 15–20 minutes on low heat.
- Stir in the spinach until wilted.
- Season with salt and pepper, serve.
Nutrition
groups
Servings
4
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Calories
360 kcal
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Protein
12 g
grain
Carbs
40 g
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Fat
16 g
schedule
10/04/26