Creamy Turmeric Chickpea Curry Recipe with Coconut Milk
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Creamy turmeric chickpea curry recipe with coconut milk Easy flavorful and vegan option Perfect weeknight meal Ready in 30 minutes
Total Time:35 minutes
Yield:4 servings 1x
Ingredients
Scale
1 tablespoon olive oil (or coconut oil)
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon chili powder (or to taste)
1 (15-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (13.5-ounce) can coconut milk
1 cup vegetable broth
5 ounces fresh spinach
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving
Instructions
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
Add the Spices: Stir in the turmeric powder, cumin powder, coriander powder, and chili powder. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
Combine the Ingredients: Add the drained and rinsed chickpeas, diced tomatoes (with their juice), coconut milk, and vegetable broth to the pot. Stir well to combine.
Simmer the Curry: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the flavors have melded together and the sauce has slightly thickened.
Add the Spinach: Stir in the fresh spinach and cook until it has wilted, about 2-3 minutes.
Season and Serve: Season the curry with salt and pepper to taste. Garnish with fresh cilantro and serve hot over cooked rice or with warm naan bread.
