The Easiest, Cheapest, Yummiest Vegan Curry Recipe You'll Ever Make

Ingredients for Vegan Chickpea Curry

• 2 tablespoons coconut oil
• 2 medium yellow onions, chopped
• 14 ounces canned tomatoes, drained
• Salt and pepper, to taste
• 16 ounces canned chickpeas, drained and rinsed
• 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
• Cooked rice

Directions for Vegan Chickpea Curry

1. Add the coconut oil to a deep pan over medium-high heat.

2. Add the onions, tomatoes, salt, and pepper to the pan, and stir. Reduce the heat to medium and cook the mixture until tomatoes release their juices and the onions soften, for about 10 minutes.

3. Stir in the chickpeas, garlic, curry powder, cumin, cinnamon, nutmeg, and cayenne pepper until well combined. Add spinach, coconut milk, and flour, and stir again. Bring the curry to a boil, then reduce to a simmer for 10-12 minutes.

4. Remove the curry from heat, top with lime juice, and serve over rice with naan.