Dairy-Free Chickpeas Curry

Indulge in the creamy, aromatic flavors of this Dairy-Free Chickpeas Curry, a comforting plant-based recipe perfect for weeknight dinners or meal prep. Made with protein-packed canned chickpeas, rich coconut milk, and fragrant spices like curry powder, turmeric, and cumin, this curry is brimming with vibrant, bold flavors. Fresh spinach adds a nutritious twist, while a touch of lime juice and chopped cilantro give it a refreshing finish. Simmered to perfection in under 30 minutes, this one-pot dish is a wholesome, dairy-free alternative to traditional curries and pairs beautifully with fluffy rice or warm naan bread. Whether you're vegan, dairy-free, or simply love hearty curries, this recipe is a must-try!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 15-ounce cans canned chickpeas
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 medium garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, diced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 13.5-ounce can coconut milk
• 2 cups spinach leaves
• 0.5 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse and drain the canned chickpeas thoroughly.

Step 2

In a large pot, heat the coconut oil over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 5

Add the diced tomatoes, curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook, stirring occasionally, for 3 to 4 minutes until the tomatoes soften.

Step 6

Pour in the drained chickpeas and stir to coat them with the spices and tomato mixture.

Step 7

Add the coconut milk, stirring well to combine, and bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low and let the curry simmer gently for about 20 minutes, stirring occasionally, until it thickens slightly.

Step 9

Stir in the spinach leaves and cook until they are wilted, about 2 minutes.

Step 10

Add the chopped cilantro, lime juice, salt, and black pepper. Stir to combine and adjust seasoning to taste.

Step 11

Remove from heat and let the curry rest for a few minutes before serving.

Step 12

Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1878.9g)

Amount per serving	% Daily Value*
Calories	1313.6

Total Fat 44.2g	0%
Saturated Fat 25.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 7899.8mg	0%
Total Carbohydrate 196.6g	0%
Dietary Fiber 44.4g	0%
Total Sugars 61.5g
Protein 45.1g	0%

Vitamin D 0IU	0%
Calcium 533.8mg	0%
Iron 25.5mg	0%
Potassium 3307.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 13.2%

Carbs: 57.6%