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One-Pan Vegan Chickpea Curry Dinner – Simple, Cozy, and Flavorful

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons neutral oil (such as avocado or canola)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1–2 tablespoons curry powder (mild or medium, to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4–1/2 teaspoon red pepper flakes or cayenne (optional for heat)
  • 1 can (14–15 oz) crushed tomatoes or tomato sauce
  • 1 can (14 oz) full-fat coconut milk
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1/2 cup vegetable broth or water (adjust for desired thickness)
  • 1 teaspoon sugar or maple syrup (balances acidity)
  • 1 teaspoon fine sea salt, plus more to taste
  • Black pepper to taste
  • Juice of 1/2 lime (or 1–2 teaspoons apple cider vinegar)
  • 2 cups baby spinach or chopped kale (optional)
  • Fresh cilantro, chopped, for garnish (optional)
  • Cooked basmati rice or warm flatbread, for serving

Method
 

  1. Warm the pan: Heat the oil in a large, deep skillet or Dutch oven over medium heat. You want the surface hot but not smoking.
  2. Soften the aromatics: Add the onion with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until translucent and lightly golden at the edges.
  3. Add garlic and ginger: Stir in the garlic and ginger. Cook 30–60 seconds until fragrant. Keep the heat moderate so they don’t burn.
  4. Bloom the spices: Sprinkle in the curry powder, cumin, coriander, and optional red pepper flakes. Stir for 30 seconds. This wakes up the spices and deepens the flavor.
  5. Build the sauce: Pour in the crushed tomatoes, scraping up any browned bits. Let it simmer 2–3 minutes to reduce the sharpness.
  6. Make it creamy: Add the coconut milk and stir until smooth. If it looks too thick, add 1/4–1/2 cup vegetable broth or water.
  7. Add chickpeas: Stir in the chickpeas, sugar or maple syrup, 1 teaspoon salt, and a few grinds of black pepper. Bring to a gentle simmer.
  8. Simmer to meld: Cook 8–12 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas. Taste and adjust salt and heat.
  9. Finish with greens: If using spinach or kale, stir it in and cook 1–2 minutes until wilted and tender.
  10. Brighten: Turn off the heat and stir in the lime juice. This lifts the flavors and balances the richness.
  11. Serve: Spoon over warm rice or with flatbread. Garnish with cilantro if you like.