Vegan | Servings: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes

Ingredients

For the Curry

– 2 cans chickpeas, 15 oz (425 g) each, drained and rinsed
– 1 tbsp coconut oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp vegan yellow curry paste
– 1 can full-fat coconut milk, 13.5 oz (400 ml)
– ½ cup vegetable broth
– 1 red bell pepper, diced
– 2 cups baby spinach
– ½ tsp salt, plus more to taste
– ¼ tsp black pepper

For the Passion Fruit Sauce

– ½ cup (120 ml) passion fruit pulp, with seeds
– 2 tbsp fresh lime juice
– 1 tbsp maple syrup
– 1 tbsp soy sauce
– 1 tsp cornstarch
– 1 tbsp cold water

For Serving

– 3 cups cooked jasmine rice
– 2 tbsp chopped fresh cilantro
– 1 tbsp toasted coconut flakes, optional

Instructions

1. Heat the coconut oil in a large saucepan or deep skillet over medium heat.
2. Add the diced onion and cook for 4–5 minutes until softened.
3. Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
4. Stir in the vegan curry paste and cook for 1 minute to release its aroma.
5. Add the red bell pepper and cook for 3 minutes.
6. Pour in the coconut milk and vegetable broth. Stir until the curry paste is fully incorporated.
7. Add the chickpeas, salt, and black pepper. Bring to a gentle simmer.
8. Reduce the heat to medium-low and cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the chickpeas are heated through.
9. In a small bowl, whisk together the passion fruit pulp, lime juice, maple syrup, and soy sauce.
10. In a separate small bowl, mix the cornstarch with the cold water until smooth.
11. Stir the cornstarch slurry into the simmering curry. Cook for 1–2 minutes until the sauce thickens slightly.
12. Reduce the heat to low. Stir in the passion fruit mixture and simmer gently for 2 minutes. Avoid prolonged boiling after adding the passion fruit so its bright flavor remains noticeable.
13. Add the baby spinach and stir until wilted, approximately 1–2 minutes.
14. Taste and adjust the salt, lime juice, or maple syrup as needed.
15. Divide the cooked jasmine rice among four bowls. Spoon the curry over the rice.
16. Garnish with cilantro and toasted coconut flakes, if desired.

Serving Suggestions

Serve with warm flatbread or roasted cauliflower. The coconut milk creates a creamy base, while passion fruit adds a bright, sweet-tart flavor that transforms a familiar chickpea curry into a tropical dish.

Vegan note: Check the curry paste and soy sauce labels to confirm that all packaged ingredients are vegan.