One Spice Vegan Coconut Chickpea Curry
This is my go-to coconut curry—creamy, bold, and made simple with my Curry Flair blend. No 10-spice list, no complicated steps. Just real flavor, fast. Perfect over rice and ready in under 20 minutes.
Serves: 4; Ready in 20 minutes
Ingredients
1 tbsp olive oil (olive or neutral)
1 onion finely chopped
1 tbsp tomato paste or 1 tomato chopped
1-2 tbsp Curry Flair
3 cloves of garlic, minced
1 tbsp grated ginger
1 can of coconut milk
1 tsp salt to start (add more if needed)
Pepper to taste
1 15 oz can of chickpeas or 1.5 cups cooked chickpeas
Handful of spinach
Fresh lime juice
Garnish with cilantro
Finish with a sprinkle of Flavor Pop Sea Salt before serving.
Instructions
Heat oil in a pan over medium heat. Sauté onion until soft. Add in garlic and ginger and sauté fore 30 seconds then stir in tomato paste or fresh tomato and cook for a minute.
Add Curry Flair and stir for 30-60 seconds to bloom the spices.
Pour in coconut milk and stir until smooth. Let simmer 3-5 minutes. Blend ingredients. Pour back into pan. Add salt/pepper to taste.
Add chickpeas and cook for 10-15 minutes.
Add spinach and cook until wilted.
Taste and add salt if needed. Finish with a squeeze of lime, garnish with cilantro & a sprinkle of Flavor Pop Sea Salt. Serve over rice.
Cooking Tips
Bloom the spices: Let Curry Flair cook in oil for 30-60 seconds to deepen the flavor.
Want more depth? Saute onion and tomato before adding Curry Flair—especially great for vegetarian versions.
Blend the ingredients: Blend right after adding the coconut milk for a smoother and a more balanced curry.
Taste at the end: Coconut milk varies—adjust salt, lime, or curry to balance flavors.
Add Flavor Pop right before serving that adds warmth & brightness to the dish.
Simple Pairings
Serve over warm rice or with naan bread to soak up the sauce
Add a simple side of roasted or sauted vegetables
Works with shrimp, chicken, tofu, or chickpeas
A glass of crisp white wine like Sauvignon Blanc or a dry Riesling