Vegan Chickpea Curry : How to make it

A favourite among the family is this Indian chickpea curry. If you enjoy  curries and chickpeas give this a try. Serve with Indian breads or rice.

Vegan Chickpea Curry


  • 2 tablespoons Naturaa coconut oil
  • 2 medium yellow onions, chopped
  • 14 ounces canned tomatoes, drained
  • salt and pepper, to taste
  • 16 ounces canned chickpeas
  • 3 garlic cloves, minced
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 package baby spinach
  • 13.5 ounces canned coconut milk
  • 1 tablespoon flour
  • 1 lime


  • Step 1

    Add Naturaa coconut oil to a deep pan over medium-high heat.
  • Step 2

    Stir in chickpeas, garlic, curry powder, cumin, cinnamon, nutmeg, and cayenne pepper until combined.
  • Step 3

    Add spinach, coconut milk, and flour, and stir again. Bring the curry to a boil, then reduce to a simmer for 10-12 minutes.
  • Step 4

    Bring the curry to a boil, then reduce to a simmer for 10-12 minutes.
  • Step 5

    Remove curry from heat, top with lime juice.
  • Step 6

    Serve over rice.


“Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients
you could keep in your cupboards.”

Yotam Ottolenghi


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