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30 Minute Vegan Chickpea Curry Recipe

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This 30 Minute Vegan Chickpea Curry is a flavorful and hearty Indian-inspired entree made with chickpeas simmered in a creamy coconut milk base, enhanced with Thai red curry paste, turmeric, ginger, and peanut butter. Perfectly spiced and packed with nutrients, this gluten-free and vegan dish comes together quickly in one skillet and is great served over rice or quinoa.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free, Vegan

Ingredients

Base and Vegetables

  • 2 Tbsp. extra-virgin olive oil or coconut oil
  • 1/2 yellow onion, finely chopped
  • 1 small red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 3 cups fresh baby spinach or chopped kale

Spices and Flavorings

  • 1 Tbsp. Thai Red Curry Paste
  • 1 1/2 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1/2 tsp black pepper
  • 1/2 tsp. salt (or more to taste)
  • 1 to 2 Tbsp. fresh lime juice to taste

Main Ingredients

  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 2 cups unsweetened almond, cashew, or coconut milk
  • 2 Tbsp. creamy peanut butter

For Serving

  • Cooked long-grain white rice (such as Basmati or Jasmine), quinoa, cauliflower rice, or fresh naan

Optional Garnishes

  • Finely chopped fresh cilantro
  • A dollop of yogurt
  • Pickled shallots

Instructions

  1. Sauté Vegetables: Heat the oil in a large skillet over medium heat. Add the chopped onion and sliced red bell pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, about 7 to 8 minutes.
  2. Add Aromatics and Spices: Stir in the minced garlic, Thai red curry paste, ground turmeric, ground ginger, and black pepper. Cook the mixture for about 2 minutes until fragrant, ensuring the spices bloom and meld with the vegetables.
  3. Incorporate Greens: Add the fresh baby spinach or chopped kale to the skillet. Cook, stirring, until the greens wilt down, about 1 to 2 minutes, which adds both color and nutrition to the curry.
  4. Add Chickpeas: Stir in the drained and rinsed chickpeas, coating them thoroughly with the spiced vegetable mixture.
  5. Add Liquids and Simmer: Pour in the unsweetened almond, cashew, or coconut milk along with the creamy peanut butter and salt. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the curry sauce thickens and flavors meld.
  6. Final Seasoning: Stir in the fresh lime juice to brighten the flavors. Taste the curry and adjust seasoning with additional salt if needed.
  7. Serve: Spoon the chickpea curry over your choice of cooked long-grain rice, quinoa, cauliflower rice, or fresh naan. Garnish with chopped fresh cilantro and optional toppings like a dollop of yogurt or pickled shallots for added flavor and texture.

Notes

  • Store leftover curry in an airtight container in the refrigerator for up to 5 days.
  • Reheat individual portions in the microwave, stirring every 30 seconds, or warm in a skillet over medium heat. Add a splash of water or broth if the sauce is too thick.
  • Freeze leftovers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://cookingwithsarah.com/30-minute-vegan-chickpea-curry-recipe/