About this recipe

A rich, warming, and deeply satisfying plant-based curry made with tender chickpeas simmered in a fragrant coconut milk sauce. Spiced with cumin, coriander, turmeric, and garam masala, this one-pot wonder comes together in about 35 minutes and is perfect for weeknight dinners. Serve over fluffy basmati rice or with warm naan for a complete, family-friendly vegan meal.

Instructions

1. 1

   Heat the coconut oil in a large skillet over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent. Add the minced garlic and grated ginger and cook for another 1–2 minutes until fragrant.

2. 2

   Add all the spices — cumin, coriander, turmeric, garam masala, cayenne pepper (if using), and salt — directly to the pan. Stir constantly for about 60 seconds to toast the spices in the coconut oil and bloom their flavors.

3. 3

   Pour in the diced tomatoes (with their juices) and stir to combine. Let the mixture cook for 3–4 minutes, stirring occasionally, until the tomatoes break down slightly and the sauce thickens.

4. 4

   Add the coconut milk and drained chickpeas. Stir well to combine, bring to a gentle simmer, then reduce heat to ^[medium-low]. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens to your liking.

5. 5

   Stir in the fresh spinach and lemon juice. Cook for 1–2 minutes until the spinach is wilted. Taste and adjust salt or lemon juice as needed.

6. 6

   Serve hot over basmati rice or with warm naan. Garnish with fresh cilantro and an extra squeeze of lemon juice if desired.