Easy Chickpea Curry (1 Pan, Vegan & Creamy)
Ingredients
- 1 yellow onion
- 1 tbsp grated ginger
- 3-5 cloves garlic
- 2 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp paprika
- salt to taste
- 1 can chopped tomatoes
- 1 can coconut milk I used a light version
- 1 can chickpeas
- 1 tbsp nut butter I have used Peanut butter
- 1 handful of frozen spinach
Instructions
- If you are having rice, cook the rice first so it will be ready by the time you finish cooking the chickpea curry.
- In a pan add some oil until it starts sizzling.
- Add garlic, onion and all the spices.
- Cook for a few minute until the onions starts to soften.
- Add, chopped tomatoes, coconut milk and the nut butter.
- Cook for 5-10 mins. It will look very liquid to begin with but don’t worry, it will dry out while cooking and it will be even more full of flavour, thanks to the slow simmering.
- Now add chickpeas and frozen spinach. Cook until the spinach are completely defrosted and well cooked.
- Serve with naan or rice.
Video
Notes
- This easy one-pan chickpea curry is one of my go-to plant-based dinners. It’s comforting, nourishing, and made with simple pantry ingredients like chickpeas, coconut milk, and chopped tomatoes.
- High in fibre and naturally vegan, it’s perfect for busy weeknights when you want something quick and satisfying.
- Serve with rice or warm naan, or enjoy straight from the pan. Leftovers keep well and taste even better the next day.
- One-pan, high-fibre, plant-based, and utterly delicious—what more could you want?