Vegan Chickpea Curry is one of my most popular dishes, and it packs a flavor punch with lots of warming spices and beautiful vegetables. Did I mention that it’s ready in under 30 minutes? That too!
If you’re looking for a comforting, creamy, delicious, and QUICK meal, please please please look no further! I love this vegetable and seasoning combination so much that I make it very regularly at home…maybe a little too regularly 😉
Why it’s a favorite
What I like about this curry is that it’s:
- so big on flavor
- so incredibly fast
- a huge crowd pleaser
- super colorful and vibrant
- so nourishing
- easily customized
It’s a family favorite around here also because the spiciness level can be so easily adjusted. For example, you can dial down the chili powder slightly to make this milder (the kiddos love it this way), or simply add 1/2 – 1 tsp of red chili flakes to make it much spicier (fav of the hubby). Served with your favorite rice, grain, or vegetable, this meal becomes one heck of a satisfying curry.
How easily it comes together
Besides being super delicious, this Vegan Chickpea Curry is also a frequent meal in our house because it’s so dang quick and easy. When you’re tired or short on time, there’s nothing better than a recipe with barely any chopping, am I right? The recipe starts with slicing the cherry tomatoes, but feel free to leave them whole. They will cook down and release those flavorful juices either way. Then, add in the garlic (okay, this you have to chop, but you can use a garlic press instead!).
Then once the spices go in, you’re in the home stretch! But before I get ahead of myself, let’s talk spices. This recipe uses most of the spices that I keep in the pantry on the regular, for various cuisines. They are so perfect for Indian cuisine-inspired dishes like this one, and my Potato Chickpea Curry, I make sure to always have them on hand, as well as cans of coconut milk. With these goods stocked in the pantry, I can whip up this Vegan Chickpea Curry whenever possible.
The tomatoes, spices, coconut milk, chickpeas and corn will cook down together in a delicious harmony that will have the kitchen smelling irresistible. Lastly, add the spinach to wilt into the curry, and garnish with some spicy red chili flakes (if you like!) and fresh cilantro.
Vegan Chickpea Curry with Spinach and Tomatoes
- 1 tbsp oil
- 1 pint sliced cherry tomatoes
- 3 tsp chili powder
- 5 tsp curry powder
- 3.5 tsp cumin
- 2 tsp onion powder
- 3 garlic cloves minced
- 1/2 tsp pepper
- 1 tsp salt
- 1 can chickpeas rinsed and drained
- 3/4 cup cooked corn
- 1 can full-fat coconut milk
- 1.5 cups packed spinach
- Cilantro and red chili flakes for garnish
- Over medium heat, heat oil. Once hot, add tomatoes and spices, and cook for 3 minutes, stirring.
- Add garlic and cook another minute.
- Add remaining ingredients except the spinach and garnish.
- Stir to combine and cook at a low simmer for about 10 minutes uncovered, stirring occasionally. Cook longer for a deeper flavor, but you don’t need to.
- Add spinach and cover, cook until spinach wilts, about 3 min. Garnish.