Easy Vegan Recipes

Dinner on a Tuesday should not require a second trip to the store. These easy vegan recipes follow the same friendly formula: a can of beans or chickpeas, a can of coconut milk, some aromatics, and a pile of greens or grain. Here is the version we make whenever life gets busy — one pot, real flavor, and barely any chopping.

One-Pot Coconut Chickpea Curry

This is the kind of meal that saves you on a late evening. It uses pantry staples, comes together in about 30 minutes, and the leftovers taste even better the next day. Serve it over rice, or eat it straight with warm bread.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger (or 1 teaspoon ground)
• 2 tablespoons curry powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) full-fat coconut milk
• 2 cups fresh spinach or a handful of frozen peas
• Salt and black pepper to taste

Method

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 4 minutes.
2. Stir in the garlic, ginger, and curry powder. Let it become fragrant, about 30 seconds. This step makes the flavor bloom.
3. Add the chickpeas, crushed tomatoes, and coconut milk. Bring to a gentle simmer, then lower the heat and let it bubble uncovered for 15 minutes. Stir now and then.
4. Stir in the spinach or peas and cook until just wilted, about 2 minutes. Season with salt and pepper. Taste it — you almost always need another pinch of salt.

🥥 Note: No spinach or peas? Throw in whatever greens you have, or skip them entirely. You can also swap the chickpeas for a can of drained lentils — just reduce the simmer time to 8 minutes.

Store leftovers in a sealed container in the fridge for up to 4 days, or freeze portions for a busy future you. When you are short on time, this is the easy vegan recipe that takes care of everyone — including you. Keep it simple, take it slow, and taste as you go.

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