Vegan Chickpea Curry with Spinach and Tomatoes

Vegan Chickpea Curry is my absolute lifesaver on busy weeknights! I created this recipe when I needed something quick but still packed with flavor. It has protein from chickpeas, vitamins from spinach, and a rich taste that makes me happy every time.

You can make it in just 30 minutes with simple pantry ingredients. This curry always gets compliments when I serve it to friends, even those who aren’t vegan!

Why This Recipe Works

This curry works so well because it uses simple ingredients that create big flavors. The chickpeas give it protein and make it filling. Coconut milk makes everything creamy without any dairy. Cherry tomatoes add a touch of sweetness that balances the spices. I love how the spinach adds color and nutrition in the last few minutes of cooking. Best of all, everything cooks in one pot, so cleanup is super easy!

Ingredients And Substitutions

• 1 tbsp oil – I use olive oil, but any cooking oil works
• 1 pint sliced cherry tomatoes – Sweet and juicy; can swap for 1 can diced tomatoes if needed
• 3 tsp chili powder – Adjust less for milder curry or more if you like heat
• 5 tsp curry powder – The star spice; use your favorite blend
• 3.5 tsp cumin – Adds earthy flavor; can reduce to 2 tsp if you prefer
• 2 tsp onion powder – Gives onion flavor without chopping; use 1 diced onion instead if you have time
• 3 garlic cloves, minced – Fresh is best, but 1 tsp garlic powder works too
• 1/2 tsp pepper – Adds gentle heat
• 1 tsp salt – Start with this, then adjust to taste
• 1 can chickpeas, rinsed and drained – About 1.5 cups; the main protein
• 3/4 cup cooked corn – Adds sweetness and texture; frozen works great
• 1 can full-fat coconut milk – Makes it creamy; light coconut milk works but isn’t as rich
• 1.5 cups packed spinach – Adds color and nutrition; baby spinach is easiest
• Cilantro and red chili flakes for garnish – Optional but pretty!

Step-BY-Step Guide

1. Prepare your base

• Heat the oil in a large skillet or pot over medium heat
• When oil is hot, add the sliced cherry tomatoes
• Add all the spices at once: chili powder, curry powder, cumin, onion powder, pepper, and salt
• Cook for 3 minutes, stirring frequently to prevent burning

1. Build flavor

• Add the minced garlic and cook for another minute, stirring continuously
• You’ll smell the amazing aroma of the spices – that means they’re releasing all their flavor!

1. Create the curry

• Add the chickpeas, corn, and coconut milk
• Stir everything together until well combined
• Bring to a gentle simmer and cook uncovered for about 10 minutes
• Stir occasionally and watch it thicken beautifully

1. Finish it off

• Add the spinach and cover the pot
• Cook for about 3 minutes until the spinach wilts down
• Give everything a final stir
• Taste and add more salt if needed
• Garnish with fresh cilantro and a sprinkle of red chili flakes if you like

How To Cook Dried Chickpeas

I often use canned chickpeas for convenience, but cooking dried chickpeas gives amazing texture and saves money! Here’s how I do it:

1. Soak the chickpeas

• Quick soak: Cover 1 cup dried chickpeas with water, boil for 2 minutes, then remove from heat and let sit for 1 hour
• Overnight soak: Cover chickpeas with water and let sit for 8-12 hours

1. Cook them

• Drain and rinse the soaked chickpeas
• Place in a large pot with fresh water (about 3 cups)
• Simmer for 1-1.5 hours until tender
• One cup dried chickpeas yields about 3 cups cooked

1. Store for later

• Cooked chickpeas keep in the fridge for 3-4 days
• Freeze in 1.5 cup portions (equal to one can) for up to 3 months

Recipe Shortcuts

When I’m super busy, these shortcuts save me:

• Use canned chickpeas instead of cooking dried ones
• Swap cherry tomatoes for a can of diced tomatoes (no need to drain)
• Use 1 teaspoon garlic powder instead of mincing fresh garlic
• Buy pre-washed baby spinach that can go straight into the pot
• Keep frozen corn on hand – no prep needed!

Tips For Success

After making this curry countless times, I’ve learned these tricks:

• Don’t skimp on the spices – they build the flavor base
• Let the curry simmer for longer (15-20 minutes) if you have time for deeper flavor
• Add the spinach only in the last few minutes to keep its bright green color
• If the curry seems too thick, add a splash of water or vegetable broth
• Taste before serving and adjust salt – it makes all the flavors pop!

What To Serve With Your Curry

I love serving this curry with:

• Fluffy basmati rice or brown rice
• Warm naan bread for scooping
• Quinoa for extra protein
• Cauliflower rice for a lower-carb option
• A side of cucumber raita if you eat dairy (or coconut yogurt for vegan)
• Simple green salad with lemon dressing

Recipe Variations

I’m always playing with this recipe! Try these fun twists:

• Veggie-packed: Add diced bell peppers, zucchini, or cauliflower with the chickpeas
• Potato curry: Add 2 cups diced potatoes with the chickpeas for a heartier meal
• Spice level: Double the chili powder or add a diced jalapeño for extra heat
• Creamier version: Use 2 cans of coconut milk and simmer longer for a richer curry
• One-pot meal: Mix in 1 cup of rinsed quinoa and add 1 cup water with the coconut milk

Storage

This curry gets even better as leftovers!

• Refrigerator: Store in an airtight container for up to 4 days. The flavors actually improve overnight!
• Freezer: Freeze in portion-sized containers for up to 3 months. The texture of the spinach changes slightly but still tastes great.
• Reheating: Warm in a pan over medium-low heat or microwave, adding a splash of water if it’s too thick.

FAQS

Can I make this less spicy?
Sure! Cut the chili powder in half, and it will still be flavorful but milder.

What can I use instead of coconut milk?
Cashew cream works well (blend 1 cup soaked cashews with 1 cup water). For non-vegan options, heavy cream is creamy but changes the flavor profile.

Can I use frozen spinach?
Yes! Use about 1/2 cup frozen spinach, thawed and squeezed of excess water.

How can I make this curry thicker?
Simmer it uncovered for 5-10 minutes longer. For an even thicker curry, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering curry.

Can I make this in an Instant Pot?
Absolutely! Use the sauté function for the first steps, then pressure cook for 3 minutes and quick release. Add spinach after pressure cooking.

Is this recipe gluten-free?
Yes, it naturally contains no gluten ingredients, but always check your spice blends to be sure.

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