Go Back
- 1 can chickpeas (15 oz) - 1 can coconut milk (14 oz) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons curry powder - 1 teaspoon cumin - 1 teaspoon turmeric - Salt and pepper to taste - 1 can diced tomatoes (14 oz) - 2 cups fresh baby spinach - 1 tablespoon olive oil - Fresh cilantro for garnish - Cooked rice or quinoa for serving The main ingredients in this recipe form a hearty base. Chickpeas give protein and texture. Coconut milk adds creaminess and a hint of sweetness. The onion, garlic, and ginger create a flavorful aroma when cooked. Spices make this dish pop. Curry powder brings warmth, while cumin adds earthiness. Turmeric gives a lovely golden color. You can adjust the salt and pepper to your taste. The diced tomatoes add a burst of flavor and acidity. Fresh baby spinach brings brightness and nutrition. Olive oil is essential for sautéing the onion. For serving, cooked rice or quinoa pairs perfectly. Garnish with fresh cilantro for a bright finish. Each ingredient plays a role in this creamy coconut chickpea curry, making it a simple yet rich dish. First, you will need to heat the olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about 5-7 minutes. You want the onion to become soft and clear. Next, stir in the minced garlic and grated ginger. Cook these for 1-2 minutes. The smell will be amazing! Now, it's time to add flavor. Sprinkle in the curry powder, cumin, and turmeric. Stir well and let the spices toast for about 1 minute. This step brings out their best taste. Next, pour in the diced tomatoes with their juice. Add the drained and rinsed chickpeas now. Mix everything well and let it simmer for 3-4 minutes. Reduce the heat to low and stir in the coconut milk. Mix until everything is blended. Let it simmer for another 10 minutes to let the flavors meld. After that, add the fresh baby spinach. Stir until it wilts down. You can then season it with salt and pepper to your taste. Finally, serve the curry over cooked rice or quinoa. Garnish it with fresh cilantro for a lovely touch! To make your coconut chickpea curry just right, you can adjust the spices. If you like heat, add more curry powder or some cayenne pepper. For a milder taste, cut back on the spices a bit. To boost creaminess, think about adding more coconut milk. You can also mix in a bit of nut butter for extra richness. Sautéing is key to making this dish flavorful. Heat olive oil over medium heat until it's hot. Add chopped onion and cook it until soft and clear. This usually takes about 5 to 7 minutes. When it comes to toasting spices, add them to the pot after the onion. Stir them for about a minute to bring out their flavors. This small step makes a big difference. Presentation matters! Serve your curry in deep bowls to keep it warm. For a pop of color, sprinkle fresh cilantro on top. You can also add crushed red pepper flakes for a touch of heat. A lime wedge on the side adds a burst of freshness and looks great too. Serve over a bed of rice or quinoa for a complete meal. {{image_2}} You can change up the ingredients in this dish. Try different legumes or grains. - Alternative legumes: Use lentils or black beans. They add nice texture and flavor. - Different grains: Quinoa or farro work well instead of rice. They offer unique tastes. You can also swap in various veggies. - Using different vegetables: Try bell peppers, sweet potatoes, or carrots. Each adds its own charm. To boost the taste, add a bit of heat. - Adding heat with peppers: Diced jalapeños or serranos can spice things up. - Incorporating other herbs: Fresh basil or mint brightens the curry. They add freshness and depth. This recipe is flexible for different diets. - Vegan options: This dish is already vegan! Enjoy it without worry. - Gluten-free options: All ingredients are gluten-free. You can serve it with gluten-free grains. - Low-carb variations: Use cauliflower rice instead of regular rice. It keeps the dish low in carbs. To keep your creamy coconut chickpea curry fresh, store leftovers in the fridge. Use an airtight container to seal in flavors. This helps them last longer. It’s best to eat your leftovers within three days for the best taste. For long-term storage, freeze the curry in a freezer-safe container. Make sure to leave some space at the top. The curry expands as it freezes. You can keep it for up to three months in the freezer. When it's time to enjoy your curry again, you can reheat it. The best way is to use the stove. Pour the curry into a pan over low heat. Stir it often to warm it evenly. If it seems thick, add a splash of water or coconut milk to loosen it. You can also use the microwave. Place the curry in a microwave-safe bowl. Cover it loosely to let steam escape. Heat in short bursts, stirring in between, until warm. Your creamy coconut chickpea curry has a good shelf life. In the fridge, it stays fresh for about three days. If you freeze it, it lasts up to three months. Look for signs of spoilage before eating. If it smells sour or has an off-color, it’s best to toss it. Always trust your senses! Enjoy your cooking! What can I substitute for coconut milk? You can use almond milk or soy milk. If you want richness, try using cashew cream. These options give a nice taste but may not be as creamy. How can I make it spicier? To make it spicier, add fresh chili peppers. You can also add red pepper flakes or cayenne pepper. Start with a little, then taste and adjust. Can I add proteins like chicken or tofu? Yes, you can add chicken or tofu for extra protein. Cook the chicken first or add cubed tofu in the last few minutes. This keeps it firm and tasty. How do I know when it's cooked properly? The curry should be bubbly and thick. The spinach will be wilted, and the chickpeas should be warm. Taste to check if the flavors are just right. How healthy is chickpea curry? Chickpea curry is very healthy. Chickpeas are high in protein and fiber. Coconut milk adds healthy fats, making this dish balanced and filling. What are the calorie counts per serving? Each serving has about 350-400 calories. This depends on how much rice or quinoa you serve with it. It's a great meal that keeps you satisfied. This blog post covered a simple chickpea curry recipe. We detailed the key ingredients, including chickpeas, coconut milk, and spices. Next, I shared easy steps to prepare the dish and tips to enhance flavor and presentation. I also offered variations to suit different diets and preferences. In conclusion, this chickpea curry is tasty, healthy, and adaptable. I hope you enjoy making it as much as I do!

Creamy Coconut Chickpea Curry

Discover the magic of Creamy Coconut Chickpea Curry with this easy recipe that brings bold flavors to your table. Packed with nutritious chickpeas, creamy coconut milk, and fresh spinach, this dish is perfect for a comforting meal. In just 30 minutes, you can create a delicious vegetarian delight that everyone will love. Click through for step-by-step instructions and tips to elevate your curry experience!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon turmeric

1 can (14 oz) diced tomatoes

2 cups fresh baby spinach

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

In a large pot or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until it becomes translucent.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the curry powder, cumin, and turmeric to the pot. Stir well and allow the spices to toast for about 1 minute.

        Pour in the canned diced tomatoes (with juice) and chickpeas, stirring to combine. Let the mixture simmer for 3-4 minutes.

          Reduce the heat to low and add the coconut milk, stirring until well blended. Let it simmer for another 10 minutes, allowing the flavors to meld.

            Add the fresh baby spinach and stir until wilted. Season with salt and pepper to taste.

              Serve over cooked rice or quinoa, garnished with fresh cilantro.

                Prep Time: 10 min | Total Time: 30 min | Servings: 4

                  - Presentation Tips: Serve in deep bowls and sprinkle some crushed red pepper flakes on top for an added touch of heat. Add a lime wedge on the side for a burst of citrus.