Easy Vegan Chickpea Curry Recipe (No Coconut Milk)

🧂 Ingredients

• 2 tablespoon olive oil

  (divided)
• 2 cans low sodium chickpeas
• ⅔ cup white rice

  (rinsed)
• 1 ⅓ cup water
• 1 cup frozen chopped onion
• 1 cup frozen spinach
• ½ (15-oz) can diced tomatoes
• ½ teaspoon garlic powder
• ½ teaspoon red curry paste

  (optional)
• 1 tablespoon curry powder
• 2 tablespoon nutritional yeast
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• 1 teaspoon coconut sugar

  (or other sweetener of choice if you don't have coconut sugar)
• 1 teaspoon salt

  (or to taste)
• 1 tablespoon lime juice (about ½ a lime)
• 2 cups unsweetened almond milk
• ¼ cup fresh cilantro

  (chopped, plus more for garnish)
• black pepper to taste

Instructions

• 1 Preheat oven to 425℉. Drain and rinse chickpeas and place onto a cookie sheet
  lined with foil or parchment paper. Coat with 1 tablespoon olive oil and bake
  for 20-30 minutes, flipping halfway.
• 2 Meanwhile, combine rice and water in a small pot. Bring to a boil over high
  heat, then cover with a lid and reduce the heat to low. Let rice cook on low
  until the water is completely absorbed and the rice is tender (about 15-20
  minutes). Fluff rice with a fork.
• 3 While the chickpeas and rice are cooking, heat a large pan over medium high
  heat. Add in 1 tablespoon olive oil. Then add in the onion, spinach, and
  tomatoes and cook until the onion is translucent and most of the water has
  evaporated. (about 8-10 minutes)
• 4 Add in garlic powder, red curry paste, curry powder, nutritional yeast, paprika,
  cumin, coriander, coconut sugar, salt, and lime juice. Stir.
• 5 Add the almond milk, stir, bring to a simmer, and reduce heat to medium low.
  Simmer for about 15-20 minutes uncovered and stirring occasionally until the
  sauce has thickened. (Don't worry if it looks grainy while cooking. It will
  smooth out more as it thickens). Stir in chopped cilantro.
• 6 Plate chickpea, curry sauce, and rice. Garnish with cilantro and lime. Enjoy!

Nutrition Info