Go Back
In recent years, the culinary world has seen a significant shift towards plant-based dishes, and for good reason. One dish that has captured the hearts and palates of many is the creamy coconut chickpea curry. This dish is not just a feast for the taste buds; it’s also a celebration of wholesome ingredients that come together to create a rich, nourishing meal. With its velvety texture and robust flavors, this curry offers a delightful experience that appeals to both vegans and non-vegans alike.

Creamy Coconut Chickpea Curry Recipe

Discover the rich flavors of Creamy Coconut Chickpea Curry, a delightful plant-based dish that's as nutritious as it is delicious. Packed with protein, fiber, and healthy fats, this easy-to-make curry is perfect for busy weeknights and can be customized with your favorite veggies. Serve it with rice, quinoa, or bread for a satisfying meal that appeals to everyone. Enjoy the comforting taste of wholesome ingredients! #CoconutCurry #PlantBased #Chickpeas #HealthyEating #VeganRecipes #EasyDinner
Print Recipe Pin Recipe

Ingredients
  

1 can chickpeas, rinsed and drained

1 can coconut milk (full fat for creaminess)

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

2 tablespoons curry powder (or to taste)

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 red bell pepper, diced

1 cup spinach leaves (fresh or frozen)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro leaves for garnish

Juice of half a lime

Cooked rice or quinoa for serving

Instructions
 

Heat the Oil: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent (about 5 minutes).

    Add Aromatics: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

      Spice it Up: Add the curry powder, ground cumin, and turmeric to the pot. Stir well and let the spices cook for about 1-2 minutes to unlock their flavors.

        Incorporate the Veggies: Add the diced red bell pepper and stir to combine. Cook for an additional 3-4 minutes until the pepper softens.

          Coconut Creaminess: Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the chickpeas and let it simmer uncovered for 10-15 minutes. This allows the flavors to meld beautifully.

            Add Greens: Fold in the spinach leaves and continue to cook until wilted (approximately 2-3 minutes).

              Season and Finish: Season with salt, pepper, and lime juice to taste. Adjust the curry powder or spices if desired for extra heat or flavor.

                Serve: Remove from heat, garnish with fresh cilantro, and serve hot over cooked rice or quinoa.

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