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Vegan Chickpea Curry with Spinach and Tomatoes

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes

My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!

You Know the 1-Minute Quinoa Trick, Right?

By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.

Oh, I Almost Forgot to Tell You the Trick

Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.

Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.

The Secret Ingredients

And as Always… Please Pin & Share the Love!

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

5.0 from 1 reviews
Vegan Chickpea Curry with Spinach and Tomatoes
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Ingredients
  • 2 Tbsp. grape seed oil
  • 1 medium onion - diced (about ½ cup)
  • 1.5 inches fresh ginger - peeled, grated
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. curry powder
  • 14.5-ounce can tomatoes - fire roasted, petite diced, drained
  • 13.5-ounce can coconut milk
  • 15-ounce can chickpeas - drained
  • 1½ tsp. sea salt
  • 8 oz. fresh baby spinach
Instructions
  1. Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
  2. Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
  3. Turn off heat and stir in the spinach, mixing until wilted.
  4. Transfer to a bowl, serve, and enjoy!

 

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1 Comment

  • Reply
    MIchelle
    December 7, 2017 at 6:01 pm

    Delicious and simple! I added diced potato because I had it on hand and used frozen peas instead of spinach because I didn’t have fresh spinach. It made several hearty servings! Perfect for leftovers!

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