Go Back
Cozy Indian Chickpea Curry with Warm Naan
Jenna Parker

Cozy Indian Chickpea Curry with Warm Naan

A rich, creamy, and aromatic 30-minute vegan curry made with protein-packed chickpeas and coconut milk, served with soft, pillowy homemade vegan naan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans Chickpeas (15oz), drained and rinsed
  • 1 can Full-fat Coconut Milk
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 tbsp Tomato Paste
  • 1 tsp Turmeric Powder
  • 1 tsp Ground Cumin
  • 1 tsp Garam Masala
  • 1 cup Vegetable Broth
  • 2 cups Fresh Spinach
  • 2 cups All-purpose Flour (for Naan)
  • 1 tsp Baking Powder
  • 3/4 cup Warm Water

Equipment

  • Large Pot/Dutch Oven
  • Cast Iron Skillet For searing the naan.
  • Box Grater For the fresh ginger.

Method
 

  1. Sauté the diced onion in coconut oil over medium heat for 5 minutes. Add garlic and ginger and cook for 1 more minute.
  2. Add tomato paste and all dry spices. Stir for 2 minutes to bloom the spices in the oil.
  3. Pour in chickpeas, coconut milk, and broth. Simmer on low for 15-20 minutes.
  4. Mix naan ingredients to form a dough. Roll into flat discs and sear in a hot, dry skillet for 2 minutes per side.
  5. Stir spinach into the curry until wilted. Garnish with lime juice and cilantro. Serve with warm naan.

Notes

Ensure you bloom the spices in oil for at least 2 minutes to unlock the full depth of flavor. For the naan, a cast-iron skillet provides the best char.