Chickpea Coconut Curry

This comforting Chickpea Coconut Curry is a vibrant, aromatic dish featuring tender chickpeas simmered in a rich, creamy coconut milk base. Packed with warming spices and fresh vegetables, it's a satisfying meal that's both healthy and flavorful.

• Prep time: 10 minutes
• Cook time: 17 minutes
• Total time: 27 minutes
• Servings: 4
• Difficulty: Easy
• Cuisine: International

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (13.5 ounce) can full-fat coconut milk
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 5 ounces fresh spinach
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until spices are aromatic.
4. Pour in the diced tomatoes and their juices, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Stir in the coconut milk and rinsed chickpeas. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.
6. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
7. Season with salt and black pepper to taste. Garnish with fresh cilantro before serving, ideally over rice or with naan bread.

Tips

• For a thicker curry, allow it to simmer uncovered for an additional 5-10 minutes after adding chickpeas.
• Adjust the amount of cayenne pepper to your preferred spice level, or omit it entirely for a milder curry.
• Serve with fluffy basmati rice or warm naan bread to soak up the delicious, creamy sauce.

Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Soak 1 cup of dried chickpeas overnight, then cook them until tender before adding them to the curry. This will yield a similar amount to two cans.

How can I add more vegetables to this curry?

Feel free to add other quick-cooking vegetables like diced bell peppers, green beans, or cauliflower florets. Add them with the chickpeas to ensure they cook through without becoming mushy.

Can this curry be frozen?

Yes, this chickpea coconut curry freezes very well. Let it cool completely, then transfer to airtight freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.