Vegan Curry Recipe
Dairy and Gluten Free
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Spices and Seasonings
Base
Method
Preparation
- 1
Sauté Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
- 2
Add Vegetables
Stir in the diced carrots and chopped bell peppers. Cook for another 5-7 minutes until they start to soften.
- 3
Incorporate Spices
Add the curry powder, turmeric, cumin, salt, and pepper. Stir well to coat the vegetables with the spices.
- 4
Add Liquids
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- 5
Add Chickpeas and Spinach
Stir in the canned chickpeas (drained and rinsed) and fresh spinach. Cook for an additional 5 minutes, or until the spinach has wilted.
- 6
Serve
Taste and adjust seasoning if necessary. Serve hot with rice or quinoa.
