20 MINUTE Creamy Chickpea Curry | ONE-POT RECIPE

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

In a large pot over medium-high heat, add your coconut oil and allow to melt and spread evenly over pan. Add your chopped red onions and a pinch of salt and pepper. Sauté, mixing frequently, until onions are soft and translucent.

Add your minced garlic and ginger. Stir and cook until garlic and ginger are softened and slightly browned. Next add your brown sugar and spices. Cook for 30 seconds to a minute more to toast spices.

Add your diced tomatoes and stir well, making sure spices at the bottom of the pan are incorporated. Continue to cook, stirring occasionally, for 3-5 minutes or until tomatoes start to break down and mixture has dried up a little.

Mix in your coconut milk and stir to combine. Then, add your arrowroot starch (or cornstarch) and use a whisk to combine to avoid lumps.

Next add your chickpeas and bring to a light boil before reducing your heat to medium low. Let simmer until reduced slightly, about 7-10 minutes. Finally, mix in your lime juice, chopped spinach and chopped cilantro, then taste and add additional salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary