Made In Logo

Amy's Vegan Chickpea & Coconut Curry

Looking for a comfort dish that you won't feel guilty indulging in? This simple, yet flavorful, plant-based curry is your answer.

Paige Smith

50 Minutes
4 Servings
Easy
Ingredients
  • 2 tablespoons olive oil
  • ½ cup diced white onion
  • 1 cup spinach
  • 1 cup diced red bell pepper
  • ½ cup diced tomato
  • 1 cup cubed potato
  • 3 cloves minced garlic
  • ½ teaspoon salt
  • 1 tablespoon finely grated ginger
  • 1 ½ teaspoon cumin
  • 1 tsp turmeric
  • 3 teaspoons curry powder
  • 1 can full-fat coconut milk
  • 1 can chickpeas, strained
  • ½ cup water or vegetable broth
  • Handful of fresh cilantro (for garnish)
  • Sesame seeds (for garnish)
Instructions
    1.

    In a large stock pot or saucepan, heat the olive on low-medium heat.

    2.

    Add the onions and sauté until softened, about 5-6 minutes.

    3.

    Add the vegetables, salt, ginger and spices. Continue to sauté until all of the vegetables but the potatoes have softened, about 7-8 minutes.

    4.

    Add the coconut milk, water, and chickpeas. Stir until everything is well combined.

    5.

    Cook covered on low-medium heat for 25 more minutes or until the potatoes are tender.

    6.

    Enjoy over white rice and garnish with cilantro and sesame seeds!