Vegan Coconut Chickpea Curry

Oh MAN, this curry is so GOOD!! It is macro-friendly, packed with protein, and not to mention it is absolutely delectable! The amazing thing about this dish is that it is so adaptable with the flavors. The chickpea & spinach make a great base then depending on seasonings & other add-ins, you can make this into a Thai, Indian, or even Malaysian curry!

Hope you enjoy!

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Vegan Coconut Chickpea Curry

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 can of chickpeas

1/2 can of San Marzano Tomatoes

1/2 bag of baby spinach

1 can of coconut milk

1/2 cup of cashews

1/2 yellow onion diced

3-4 cloves of garlic

Seasoning: salt & pepper to taste, 1 tsp of cayenne, 1/2 tsp chili powder, 1/2 tsp garam masala, 1/2 tsp of turmeric.

Directions

1. Add in a knob of coconut oil in a large sauce pan over medium heat. Add in your onions and cook till almost translucent. Then, add in your garlic and cook till golden. Once both are cooked, add in your drained chickpeas. Sauté this for couple minutes to get excess water out.

2. Then, add in your tomatoes & sauté for couple minutes as well. I love the chunks of tomatoes in my curry, so I don’t pulse beforehand. Once this is cooked for a bit, it’ll break down and squeeze the tomatoes with your spoon. Turn the heat down to low while you work with your cashews.

3. For the cashew paste - add your cashews to a small sauce pan to dry roast - you need to just do this for just a couple min to get that dry flavor out. Then, add to a food processor with couple drops of water and pulse till it comes together like a paste.

4. Add this to a bowl with coconut milk and whisk till combined. Add this to your chickpea pan. Add in your seasonings, bring to a boil, then simmer for 15 minutes. You can simmer for a bit more if you want it less watery!

5. At this point, add in your spinach and let it wilt just a bit while simmering. I didn’t add it in earlier because I love the pieces of spinach in every bite instead of letting it completely wilt in the beginning. To serve, add cilantro, and optionally a squeeze of lime! Serve over a cup of rice or some fresh naan.