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Creamy Vegan Chickpea Curry
A weekly favorite! Imagine sitting by the campfire, the warmth of the flames complementing the rich, aromatic scent of a hearty meal simmering in your pot. This easy-to-make curry is perfect for camping—packed with protein from chickpeas and infused with the deep flavors of fire-roasted tomatoes, ginger, and mild curry spices. Prep ahead by mixing the spices into a small baggie, and you’re all set! Everything else, from the baby spinach to the coconut milk, can be picked up easily during your camping trip grocery run. With just a few simple ingredients, you’ll have a delicious and nourishing meal ready in no time. Enjoy it as is, or make it your own by serving it over rice or with naan for an extra hearty option. Whether you’re deep in the woods or by the lakeside, this one-pot wonder is sure to warm you from the inside out.
Equipment
- 1 Cutting Board
- 1 Knife
- 1 Measuring Cups Set
- 1 Measuring Spoon Set
- 1 Large Pot or Dutch Oven
- 1 Can Opener To open the cans of tomatoes, chickpeas, and coconut milk.
- 1 Strainer or Colander To rinse and drain the chickpeas.
- 1 Stirring Spoon
- 1 Small Bowl To mix spices
Ingredients
- 1 small onion (finely diced)
- 1 tbsp olive oil (for cooking or sauteing)
- 6 cups baby spinach (5 oz.)
- 2 cans fire roasted garlic tomatoes (14.5 oz )
- 1 tsp ginger powder (or fresh grated)
- 1 tbsp mild curry powder
- 1 tsp cumin
- ½ tsp coriander
- ¾ tsp table salt
- 2 cans chickpeas (15 oz.) (rinse in strainer before adding)
- 1 can coconut milk unsweetened
Instructions
- Prepare the Ingredients: Finely dice the small onion.Rinse the chickpeas in a strainer.Measure out the spices, coconut milk, and other ingredients.
- Sauté the Onion: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.Add the diced onion and sauté until it becomes translucent and slightly golden, about 5-7 minutes.
- Add the Spices: Stir in 1 teaspoon of ginger powder, 1 tablespoon of mild curry powder, 1 teaspoon of cumin, ½ teaspoon of coriander, and ¾ teaspoon of table salt.Cook for an additional 1-2 minutes, stirring frequently, to toast the spices and enhance their flavors.
- Add Tomatoes: Pour in the 2 cans of fire roasted garlic tomatoes, including their juices.Stir to combine with the spiced onion mixture.
- Simmer the Base: Bring the mixture to a simmer. Reduce the heat and let it cook for 5 minutes, allowing the flavors to meld.
- Add Spinach and Chickpeas: Stir in the 6 cups of baby spinach and cook until wilted, about 2 minutes.Add the 2 cans of chickpeas and stir well to combine.
- Incorporate Coconut Milk: Pour in 1 can of unsweetened coconut milk.Stir until the curry is well mixed and heated through.
- Adjust Seasoning: Taste and adjust seasoning if needed. You can add more salt or spices according to your preference.
- Serve: Serve the curry hot, paired with rice, naan, or your preferred side.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Ingredient Substitutions:
- Spinach: You can use other leafy greens like kale or Swiss chard if spinach isn’t available.
- Fire Roasted Garlic Tomatoes: Regular diced tomatoes can be used, but adding a bit of minced garlic can mimic the flavor.
- Chickpeas: You can substitute with other beans, such as lentils or black beans.
- Coconut Milk: If you prefer a lighter option, you can use light coconut milk or a non-dairy milk of your choice.
- Curry Powder: Adjust the amount based on your heat preference. For a spicier dish, consider adding a pinch of cayenne pepper or red chili flakes.
- Ginger Powder: Fresh grated ginger can be used for a more vibrant flavor. Use about 1 tablespoon of fresh ginger if substituting.
Texture and Consistency:
- If you prefer a thicker curry, you can simmer it longer to reduce the liquid or stir in a slurry of cornstarch and water.
- For a richer texture, use full-fat coconut milk.
- Sautéing Onions: Cook the onions until they are golden brown for added depth of flavor.
- Spinach: Add spinach towards the end of cooking to maintain its vibrant color and texture.
- Serve the curry with rice, naan, or over a bed of quinoa for a complete meal.
Garnish with fresh herbs like cilantro or a squeeze of lemon juice for added freshness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat thoroughly on the stovetop over medium heat, adding a splash of water or broth if needed to adjust the consistency.
- The curry can be made ahead of time and frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.