Vegan Chickpea Curry ๐Ÿ˜Ž

Vegan Chickpea Curry ๐Ÿ˜Ž


  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 cup spinach, chopped
  • 1 cup cauliflower florets
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cayenne pepper (adjust to taste for spice)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (for serving)


  1. In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sautรฉ until translucent.
  2. Add the minced garlic and grated ginger to the onions. Sautรฉ for another minute until fragrant.
  3. Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Cook the spices for 1-2 minutes to release their flavors.
  4. Add the diced tomatoes (with their juice) to the pot. Cook for a few minutes until the tomatoes break down and create a thick sauce.
  5. Pour in the coconut milk and vegetable broth. Stir well to combine.
  6. Add the drained chickpeas, chopped spinach, and cauliflower florets to the pot. Season with salt and pepper to taste.
  7. Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the vegetables are tender.
  8. Taste and adjust the seasonings if needed. If you prefer a thicker curry, you can let it simmer uncovered for a few more minutes.
  9. Serve the vegan chickpea curry over cooked rice or with naan bread. Garnish with chopped fresh cilantro.

Enjoy your delicious Vegan Chickpea Curry!