Easy Coconut Chickpea Curry Recipe
This coconut chickpea curry recipe is easy to make in one pan with pantry ingredients. Creamy and flavorful, it’s a delicious, healthy dinner!
Introduction
This chickpea curry is the weeknight dinner of my dreams. It’s simple to prepare using standard pantry ingredients and comes together in just one pan. Indulge in its rich, creamy texture and deeply spiced flavor thanks to coconut milk, curry powder, and fresh ginger.
This dish is not only delicious but also healthy. Chickpeas provide ample fiber and plant-based protein, while a handful of spinach adds a vibrant veggie kick. It’s a satisfying and comforting meal that I’ve enjoyed repeatedly, and I hope you love it just as much!
Chickpea Curry Ingredients
This recipe takes inspiration from chana masala, a classic Indian dish, transformed into a creamy delight with coconut milk, spinach, and lime juice for an added zest.
| Ingredient | Amount |
|---|---|
| Chickpeas (canned) | 3 cups |
| Coconut oil | 2 tablespoons |
| Medium yellow onion (chopped) | 1 |
| Garlic cloves (grated) | 2 |
| Whole cumin seeds | 1 teaspoon |
| Curry powder | 2 teaspoons |
| Garam masala | 1 teaspoon |
| Crushed tomatoes (canned) | 1 (14.5-ounce) can |
| Full-fat coconut milk | 1 (13.5-ounce) can |
| Fresh spinach | 4 cups |
| Fresh lime juice | 1 tablespoon |
| Sea salt | 1 teaspoon |
Serving Suggestions: This curry pairs wonderfully with basmati or brown rice and a side of naan. A sprinkle of fresh cilantro enhances the flavors beautifully!
How to Make Chickpea Curry
Here’s a quick overview of the steps:
- Sauté the onion: Cook until softened, about 8 minutes.
- Bloom the spices: Add curry powder, garam masala, cumin seeds, and salt, cooking until fragrant, about 1 minute.
- Simmer the curry: Combine chickpeas, tomatoes, coconut milk, garlic, and ginger. Simmer for 20 to 25 minutes or until thickened. Stir in water as necessary to achieve desired consistency.
- Add lime juice and spinach: Stir until spinach wilts, seasoning to taste. Serve over rice.
Recipe Tips
- Don’t Rush the Onion: Take your time sautéing the onions—they’re essential for building flavor and the right texture. Set a timer for 8 minutes to ensure they’re fully cooked.
- Adjust the Water: If the curry appears too thick, add more water until it reaches your preferred consistency.
- Experiment with Vegetables: If you lack spinach, consider substituting small cauliflower florets, diced sweet potatoes, or frozen peas, adding them alongside the chickpeas.
How to Store and Reheat Chickpea Curry
This dish is an excellent option for meal prep and lasts up to 5 days in the fridge. The flavors continue to enhance over time!
Freezing: Allow it to cool before transfer to an airtight container, where it can be stored in the freezer for up to 3 months.
Reheating: Use the microwave or stovetop, adding water as needed to restore its creamy consistency.
More Chickpea Recipes to Try
If you enjoyed this coconut chickpea curry, try out these wholesome chickpea recipes:
FAQs
1. Is chickpea curry vegan?
Yes, this chickpea curry is completely plant-based and fits perfectly into a vegan diet.
2. Can I use dried chickpeas instead of canned?
Yes, but you will need to cook them first. Soak and cook dried chickpeas according to package instructions before adding them to the curry.
3. What can I serve with chickpea curry?
This dish pairs beautifully with basmati rice, naan, or even quinoa for a wholesome meal.