Quick and Easy Vegetarian Curry

This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!

Today I’m sharing with you a new favorite meatless Monday dinner.

My quick and easy vegetarian curry is bright, beautiful, full of flavor and has tons of freshness.

It’s easy enough for a weeknight but also so satisfying.

And it’s perfect for a lightened up meal here in January ??

My vegetarian curry is made without coconut milk. I’ve had curry with it and I like that too, but this is just my easy go-to with ingredients I always have on hand.

(But if you want to use coconut milk to make this vegan, I’ve got details for you on that in the notes. It’s naturally gluten-free as is.)

And just like my quick chicken curry that this is based on, it’s maybe not traditional and maybe not super authentic, but I’m OK with a few shortcuts that get dinner on the table and still have ALL the great flavor!

INGREDIENTS

• 2 teaspoons extra-virgin olive oil (or coconut oil)
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 (14.5 oz.) can diced fire-roasted tomatoes, drained
• 3/4 cup plain Greek yogurt (I use nonfat)
• 1/2 cup milk of choice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2 cups fresh baby spinach
• 1 cup green peas (thawed, if frozen)

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