Quick Vegan Curry

Quick Vegan Curry

from acouplecooks.com
22 min
4 servings

This vegan curry recipe is full of healthy vegetables and big flavor: and it takes under 25 minutes! The perfect fast and easy dinner.

Ingredients

  • White or brown basmati rice, to serve*
  • 1 yellow onion
  • 2 medium bell peppers (we used 1 yellow and 1 orange)
  • 1 large garlic clove
  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
  • 28-ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)**
  • 1 tablespoon curry powder (or garam masala)
  • 1 teaspoon cumin
  • 3/4 teaspoons kosher salt
  • 1 15-ounce can chickpeas
  • 1 cup frozen peas
  • 3/4 cup full fat coconut milk

Directions

  1. 1

    If serving with rice, start the basmati rice (or use an Instant Pot.)

  2. 2

    Dice the onion and bell peppers. (For super speed, you can go to Step 3 and mince the garlic and ginger while they cook.) Mince the garlic. Peel and mince the ginger (or grate it).

  3. 3

    In a large skillet, heat the oil over medium high heat. Add the onion and peppers saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

  4. 4

    Carefully pour in the crushed tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas, peas, and coconut milk. Cook for 5 minutes until bubbly. Remove from the heat. If desired, stir in a little more coconut milk (depending on the tomato brand*). Serve with rice.