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Sophie

Coconut Chickpea Curry: A Quick Flavor-Packed Recipe!

A quick and flavorful Coconut Chickpea Curry that is perfect for a weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz coconut milk
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 can 14 oz diced tomatoes
  • 1 cup vegetable broth
  • 1 cup fresh spinach chopped
  • Salt and pepper to taste
  • Cooked rice or quinoa for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
  2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add curry powder, ground cumin, and turmeric, stirring to coat the onions evenly. Cook for 1-2 minutes.
  4. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
  5. Add the chickpeas and coconut milk, stirring well. Let it simmer for 10-15 minutes, allowing the flavors to meld.
  6. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
  7. Season with salt and pepper to taste. Serve over cooked rice or quinoa.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 10gSodium: 400mgFiber: 8gSugar: 5g

Notes

  • For a spicier version, add a diced jalapeño or a pinch of red pepper flakes when sautéing the onions.
  • To make it a heartier meal, add diced sweet potatoes or bell peppers along with the chickpeas.

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