Easy Vegan Recipes for Weeknight Dinners: One-Pot Chickpea Curry

Ingredients

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups spinach, roughly chopped
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Cooked rice or quinoa for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the diced tomatoes, chickpeas, coconut milk, curry powder, cumin, salt, and pepper to the pot. Stir well to combine.
4. Bring the mixture to a gentle simmer and cook for about 15 minutes, stirring occasionally.
5. Add the chopped spinach and lime juice to the pot, cooking for an additional 2-3 minutes until the spinach is wilted.
6. Serve the chickpea curry over cooked rice or quinoa, garnished with fresh cilantro.