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Vegan Chickpea Curry without Coconut Milk
Vegan Chickpea Curry without Coconut Milk
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious vegan chickpea curry with spinach, served with samosas and Indian bread for dipping. Easy and flavorful!
Ingredients:
  • 2 (15 ounce) cans chickpeas
  • 1 tablespoon baking soda
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon garam masala
  • 1 (14.5 ounce) can diced tomatoes
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
Instructions:
  • Rinse chickpeas under cold running water, then soak in a bowl of cold water with baking soda for 10 minutes. Thoroughly drain and rinse.
  • In a pot, sauté onion in oil until soft and translucent, approximately 5 minutes. Add garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Continue cooking and stirring until spices blend well with the onion, around 2 minutes.
  • Combine tomatoes and frozen spinach, stirring to mix well. Gently fold in chickpeas. Simmer until flavors meld, approximately 20 minutes. Add water if needed to reach desired consistency.

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