This Turmeric Chickpea Curry is a healthy vegan dinner recipe. Try it tonight!
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Healing Turmeric Chickpea Curry

Show your body and soul some love and make this Turmeric Chickpea Curry. Full of warming spices, healthy vegan ingredients and a silky coconut milk sauce.
Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Nora Rusev

Ingredients

For the curry

  • 1 tablespoon coconut oil
  • 2 medium onions finely chopped
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger peeled and minced
  • 1 tablespoons ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground fenugreek
  • (if you don't have all these spices on hand, just use your favourite curry powder!)
  • 2 tablespoons tomato paste
  • 1 cup water
  • 14 oz coconut milk
  • salt to taste
  • 2 cups cooked chickpeas (about one 19-oz can)
  • 1 lime juice only (optional)

For the vegetables

  • 1 medium head cauliflower in florets
  • 1 medium sweet potato peeled and diced

To serve

  • 2 handfuls fresh spinach
  • cooked quinoa
  • fresh cilantro
  • sliced chili

Instructions

Make the curry:

  • Sauté aromatics: Heat the coconut oil in a large and deep skillet over medium-high heat. Add the onion, garlic and ginger and cook until softened, about 4 minutes.
  • Roast spices: Add all spices and cook, stirring all the time, until they smell really delicious. Stir in the tomato paste and roast for 30 seconds.
  • Add liquids and simmer: Pour the water into the pan and stir until smooth. Bring to a boil, then stir in the coconut milk. Season with salt (start with 1/4 teaspoon, you can always add more.) Simmer over medium heat uncovered for 5 minutes. Stir in the chickpeas and cover the pan. Simmer for another 5 minutes. Stir in a little lime juice if you like. Check for seasoning. If the curry sauce is too thick, thin it out with a little water.

Make the vegetables:

  • While the curry simmers, steam the vegetables: Add water to a large pot, about two fingers high. Bring to a boil. Place a steamer basket in the pot and add the cauliflower and sweet potatoes. (I like using a two-tiered bamboo one like this here. (affiliate link)) Steam for 6-8 minutes or until the vegetables are just tender.

Serve:

  • Stir the spinach into the curry sauce. Serve over cooked quinoa topped with fresh cilantro and some sliced chili.