30 Minute Vegan Chickpea Curry
This 30 Minute Vegan Chickpea Curry is a healthy weeknight meal that's also perfect for meal prep. It's rich in protein and fiber, as well as immune-boosting antioxidants.
Servings: 4 servings
Equipment
- Large skillet
Ingredients
- 2 Tbsp. extra-virgin olive oil or coconut oil
- 1/2 yellow onion, finely chopped
- 1 small red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 Tbsp. Thai Red Curry Paste
- 1 1/2 tsp. ground turmeric
- 1 tsp. ground ginger
- 1/2 tsp black pepper
- 3 cups fresh baby spinach or chopped kale
- 1 (15-oz.) can chickpeas, drained and rinsed
- 2 cups unsweetened almond, cashew, or coconut milk
- 2 Tbsp. creamy peanut butter
- 1/2 tsp. salt (or more to taste)
- 1 to 2 Tbsp. fresh lime juice to taste
For Serving
- Cooked long-grain white rice (such as Basmati or Jasmine), quinoa, cauliflower rice, or fresh naan
Optional Garnishes
- Finely chopped fresh cilantro, a dollop of yogurt, and/or pickled shallots
Instructions
- Heat oil in a large skillet over medium. Add onion and bell pepper; cook until soft, about 7 to 8 minutes. Stir in garlic, red curry paste, turmeric, ginger, and black pepper; cook until aromatic, about 2 minutes.
- Stir in spinach (or kale) and cook until the greens wilt, about 1 to 2 minutes. Add chickpeas and stir to coat in spices.Add milk, peanut butter, and salt, and bring mixture to a simmer. Gently simmer for 12 to 15 minutes, until the curry sauce thickens. Stir in fresh lime juice. Taste and adjust seasonings as needed (you may want a pinch more salt).
- Spoon chickpea curry over grain of choice and add desired garnishes (I suggest fresh cilantro and something pickled, such as pickled shallots, red onion, or even kimchi).
Notes
- Store: Leftover curry will last in the refrigerator for up to 5 days.
- Reheat: Warm individual portions in the microwave, stopping to stir every 30 seconds. Alternatively, reheat curry in a medium skillet on the stovetop over medium heat. (Note: you may need to add a splash of water or broth to help rehydrate the sauce.)
- Freeze: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 0.75cup curry | Calories: 258kcal | Carbohydrates: 24g | Protein: 9g | Fat: 15g | Saturated Fat: 1.5g | Sodium: 670mg | Fiber: 8g | Sugar: 5g