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1-Pot Chickpea Curry

Bowl of creamy chickpea curry garnished with cilantro

Warming vindaloo-inspired chickpea curry — one pot, plant-based, weeknight easy.

Vegan Easy 10 ingredients Easily packed
chickpea coconut curry tomato coconut-oil avocado-oil onion garlic ginger spice salt cilantro

Ingredients

  • 1 tbsp coconut oil or avocado oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2–3 tbsp curry paste or spice blend (vindaloo-style)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) full-fat coconut milk
  • 2 cans (15 oz) chickpeas, drained
  • Salt to taste
  • Fresh cilantro for garnish

Steps

  1. Sauté onion in oil until soft; add garlic, ginger, and curry paste; cook until fragrant.
  2. Add tomatoes, coconut milk, and chickpeas; simmer 15–20 minutes until thickened.
  3. Season with salt; garnish with cilantro and serve.

Source: Minimalist Baker