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No Chop Chickpea Curry

  • Author: Georgia @ Full of Beans
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes

Description

This fast and easy vegan chickpea curry comes together in roughly the amount of time it takes to cook rice (not to mention cheaper and faster than getting take-out). This is a curry dish that’s perfect for the college students with limited time who are trying to create good vegan meals in dorms, apartments, or kitchens that may also have limited tools. Or anytime you want a nutritious, hearty meal but you’re short on time and want to avoid fuss.

Enjoy this curry dish and please share your  comments on this post and your photos on social media! We love to see them!  #fullofbeanslife


Scale

Ingredients

  • 3 cups (2 cans) cooked chickpeas, rinsed and drained
  • 2 11oz cartons, or 1.5 (15oz) cans, lite coconut milk*
  • 1 15oz can diced tomatoes, undrained
  • 2 cups frozen, chopped or leaf spinach (or 1lb bag frozen)
  • 1/4 cup PB Fit peanut butter powder (or 1/3 cup peanut butter)
  • 2 tsp sriracha or other hot chili sauce (to taste)**
  • 3 tbs agave syrup
  • 2 tsp neutral vegetable oil
  • 1 1/2 tsp salt
  • 1 1/2 tsp ginger powder
  • 1/2 tsp onion powder
  • 2 rounded tsp curry powder

Instructions

  1. In a large pot or Dutch oven, heat the oil over medium heat and add the spices and salt, stirring for 30 seconds or so until fragrant
  2. Add the chickpeas, coconut milk and tomatoes and stir gently to combine
  3. Next, add the peanut butter powder, sriracha** and agave syrup
  4. Add the spinach, stirring occasionally until heated through
  5. Let the pot simmer for about 5 minutes and taste
  6. Adjust curry, chili sauce or agave to taste
  7. Reduce heat to low and simmer for 10 – 15 minutes, stirring ocassionally
  8. Serve over rice and enjoy!

Notes

  • * we like using the low-fat culinary coconut milk. it is a huge reduction in the fat and we don’t notice any reduction in flavor. Any good culinary coconut milk will work. If you just can’t find any, substitute regular coconut milk and add some corn starch to thicken.
  • If you only can find the cans of coconut milk, and don’t care for that leftover half can, simply use it all and toss in a little extra chickpeas and spinach. Then adjust the spice to your taste.
  • ** this is a nice low to medium level of heat, but not enough to overwhelm the curry flavor. Use less if you are concerned and test after all ingredients are cooking. Its always easy to add heat – a little tough to remove 🙂
  • we like serving this on brown rice, which makes for a nicely hearty meal. But basmati rice, which is much lighter with a subtle flavor, is quite nice, too.
  • if you use fresh leaf spinach remember that it loses a ton of volume when cooked. So, 2 cups frozen is a LOT more spinach than 2 cups fresh. Just add your fresh spinach and adjust as it cooks down. The final proportions are always up to you!
  • if organic frozen spinach (what we prefer) is hard to find, go right ahead and use something like kale. It will have its own special taste but will be delicious!

Keywords: curry, chickpea, easy, fast, dairy-free curry, vegan curry

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