Vegan Chickpea Curry (Large Batch!)
This large-batch chickpea curry is rich, creamy, and deeply spiced, with plenty of garlic, fresh ginger, and fragrant spices! Designed to yield about 9 generous servings, it's perfect for feeding the whole family, meal-prepping for the week, or stocking your freezer for busy days!
Ingredients
- 2 tbsp (30 ml) oil
- 1 tbsp (14 g) vegan butter
- 1 medium onion finely diced
- 4 cloves of garlic minced
- 2 tbsp minced ginger
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1/4 tsp chili powder
- 1/4 tsp fenugreek powder (optional)
- 1/8 tsp asafoetida (optional)
- 1 14.5-ounce can (1 400g can) can diced tomatoes
- 2 tbsp (28 g) tomato paste
- 1 13.5-ounce can (1 400ml can) full-fat coconut milk
- 3/4 cup (180 ml) water
- 1 and 3/4 tsp salt
- 1 tbsp (12 g) sugar
- 3 15-ounce can (3 425g can) cooked chickpeas drained and rinsed
- 1 cup (95 g) fresh or frozen spinach
- 1 tbsp (15 ml) lime juice
- A handful of fresh cilantro for garnishing
Instructions
- Before starting, add the diced tomatoes to a blender and blend until smooth. Set aside.
- Sauté the aromatics. Heat the oil and butter in a large pot (I used a 4-qt Dutch oven). Once hot, add the diced onion, garlic, and ginger, and sauté for 3-5 minutes or until the onions start to brown.
- Add the spices. Next, add all of the spices and sauté for 1-2 minutes, stirring frequently. Deglaze the pot with 2 tablespoons of water, stirring well to prevent the spices from sticking to the bottom.
- Add the liquid ingredients and seasonings. Add the blended tomatoes, tomato paste, full-fat coconut milk, water, salt, and sugar. Stir well to combine.
- Add the chickpeas. Drain your chickpeas and add them to the curry sauce.
- Let simmer. Bring to a boil, then reduce to a simmer and cover the pot with the lid. Let simmer covered for about 15 minutes, stirring from time to time.
- Incorporate the spinach. After 15 minutes, add the fresh or frozen spinach and stir to combine. Cook for another 3-5 minutes or until the spinach has wilted. Taste the curry and adjust the saltiness if needed.
- Off the heat, add the lime juice and about 1/4 cup of finely chopped cilantro. Allow the curry to cool for 5 minutes before serving.
- This chickpea curry will keep for up to 5 days in the fridge. Store it in an airtight container or in a Dutch oven.
Notes
Adjust the saltiness at the end.
Not all brands of diced tomatoes and tomato paste have the same level of saltiness. Start with 1 and 1/2 teaspoons, then taste and add more at the end of cooking if needed.Use vegetable broth for extra depth.
You can swap water for vegetable broth to add richness. If you do, reduce the salt slightly to prevent over-seasoning.Cook a day ahead for maximum flavor.
The beauty of this curry is that it tastes even better the next day. As the chickpeas sit in the sauce, they absorb the spices, resulting in a deeper flavor. That's why I suggest cooking it at least one day before serving.