Go Back
Coconut Curry Chickpea Stew is a delightful and nourishing dish that has taken the culinary world by storm. This warm, comforting stew is not only rich in flavor but also offers a vibrant array of colors that make it visually appealing. The combination of creamy coconut milk, hearty chickpeas, and a medley of fresh vegetables creates a satisfying meal that can be enjoyed any day of the week.

Coconut Curry Chickpea Stew

Discover the delicious and nourishing Coconut Curry Chickpea Stew, a perfect example of flavorful plant-based eating. This comforting dish blends creamy coconut milk, protein-packed chickpeas, and vibrant vegetables, offering a nutritious meal ideal for any day. Rich in essential vitamins and healthy fats, this stew promotes heart health and is easy to customize to your taste. Embrace plant-based cooking and elevate your culinary repertoire with this satisfying recipe!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 large onion, chopped

3 cloves garlic, minced

1-inch piece fresh ginger, grated

2 tablespoons red curry paste

1 tablespoon olive oil

1 can (14 oz) diced tomatoes

1 cup vegetable broth

1 cup spinach, roughly chopped

1 red bell pepper, chopped

1 tablespoon soy sauce or tamari (for gluten-free)

1 teaspoon turmeric powder

1 teaspoon cumin

Salt and pepper, to taste

Fresh cilantro, for garnish

Juice of 1 lime

Optional: Cooked rice or quinoa for serving

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

      Add the red curry paste, turmeric powder, and cumin to the pot. Cook for another 1-2 minutes, stirring frequently, until the spices are well blended with the onion mixture.

        Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine all ingredients.

          Add the drained chickpeas and chopped red bell pepper to the pot. Season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.

            After simmering, add the chopped spinach and soy sauce (or tamari). Stir until the spinach is wilted and everything is well mixed, cooking for an additional 2-3 minutes.

              Remove from heat, and finish off the stew by squeezing in the fresh lime juice. Adjust seasoning as necessary.

                Serve hot, garnished with fresh cilantro, and ladle over cooked rice or quinoa if desired.

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