Go Back
Welcome to a culinary journey that will take your taste buds to tropical paradise with a delightful and nourishing dish: Creamy Coconut Chickpea Curry. This vibrant and hearty curry offers a perfect balance of flavor and nutrition, making it a staple in plant-based diets. As more people seek to incorporate plant-based meals into their daily lives, recipes like this one provide an enticing alternative that is not only satisfying but also beneficial for overall health.

Chickpea Curry with Coconut Milk

Discover a tropical delight with this Creamy Coconut Chickpea Curry recipe. Perfect for weeknight dinners, this vibrant dish is not only easy to make but also brimming with flavor and nutrition. Packed with protein-rich chickpeas and creamy coconut milk, it's a comforting meal that supports a plant-based diet. Add aromatics and spices for depth, along with fresh vegetables for a nutritious twist. Enjoy this curry over rice or with naan for a satisfying feast!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 bell pepper (red or yellow), diced

2 medium tomatoes, chopped

2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 tablespoon vegetable oil (or coconut oil)

1 cup spinach leaves (fresh or frozen)

Juice of ½ lime

Fresh cilantro, for garnish

Cooked rice or naan, for serving

Instructions
 

Sauté Aromatics: In a large pot or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.

    Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

      Incorporate Vegetables: Add the diced bell pepper and chopped tomatoes to the pot. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes break down and the bell pepper becomes tender.

        Spice It Up: Sprinkle in the curry powder, cumin, turmeric, salt, and black pepper. Mix well and allow the spices to cook for another 2 minutes to release their flavors.

          Chickpeas & Coconut Milk: Add the drained chickpeas and coconut milk to the pot. Stir until well combined and bring the mixture to a gentle simmer.

            Simmer: Allow the curry to simmer for 15-20 minutes on low heat, stirring occasionally. If the curry gets too thick, you can add a little water to reach your desired consistency.

              Add Greens and Final Touches: Once the curry has thickened and the flavors have melded together, add the spinach and cook for an additional 2-3 minutes until wilted. Stir in the lime juice and garam masala.

                Serve: Taste and adjust seasoning, if necessary. Serve hot over cooked rice or with naan, garnished with fresh cilantro.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4