Van Life Coconut Chickpea Curry
Creamy, spiced coconut chickpea curry with spinach and tomatoes, simmered in one pot for a warming, plant-based meal that’s perfect for van kitchens or RV stovetops.
Equipment
- Large saucepan
- Wooden spoon
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can chickpeas drained and rinsed
- 1 (14 oz) can coconut milk
- 3 cups fresh baby spinach
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in a saucepan. Add onion and cook 4–5 minutes until soft.
- Stir in garlic, curry powder, cumin, salt, and pepper. Cook 1 minute until fragrant.
- Add tomatoes, chickpeas, and coconut milk. Bring to a simmer, cover, and cook 8–10 minutes.
- Stir in spinach and cook until wilted.
- Serve in bowls, topped with cilantro.
Notes
This meal packs big flavor with shelf-stable ingredients. Serve with instant rice or naan for a filling dinner with minimal cleanup.
Nutrition
Calories: 180kcal | Carbohydrates: 23.2g | Protein: 10.6g | Fat: 6.5g | Saturated Fat: 2.7g | Sodium: 555mg | Fiber: 9g | Sugar: 7.2g