Vegan Chickpea Curry with Spinach
Vegan Chickpea Curry is packed with chickpeas, tomatoes, spinach, and onions, and spiced with curry powder. Gluten-free, dairy-free, healthy, and delicious!
Servings: 4
Calories: 314kcal
Ingredients
- 2 15.5- ounce cans chickpeas
- 1 ½ tablespoons olive or vegetable oil
- ½ medium red onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon minced or grated fresh ginger
- 1 tablespoon curry powder
- 1 14- ounce can whole peeled tomatoes
- 1 cup vegetable broth
- 4 cup spinach roughly chopped
- kosher salt to taste
Instructions
- Drain chickpeas in colander and rinse well.
- Heat oil in a large nonstick skillet or wok over medium-high heat.
- Sauté onion for 5 minutes, until softened.
- Add garlic, ginger, and curry powder and sauté for an additional 2 minutes.
- Add chickpeas and tomatoes, breaking up tomatoes into small chunks with your spoon or spatula.
- Now add vegetable broth and bring to a low boil.
- Turn down heat on the stove until the curry is simmering gently. Cook for 15-20 minutes, until much of the liquid has evaporated.
- Taste, and add salt. (Because chickpeas, tomatoes, and vegetable broth can vary significantly in their sodium content, it’s best to taste your curry and add the amount of salt that your dish needs—if any.)
- Now stir in spinach and cook for another 5 minutes.
Notes
If your tomatoes are particularly acidic, you can add a bit of brown sugar to balance the flavors and add a touch of sweetness.
Nutrition
Calories: 314kcal | Carbohydrates: 48g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 476mg | Fiber: 16g | Sugar: 10g
