Go Back
In recent years, plant-based cooking has gained significant traction, transforming the culinary landscape and appealing to a diverse range of eaters. With a growing awareness of health, sustainability, and ethical eating, many individuals are now embracing vegetarian and vegan diets. Among the star ingredients of this movement are chickpeas, a versatile legume that has earned its place in the spotlight. Creamy Coconut Chickpea Curry is a shining example of how chickpeas can be incorporated into delicious, satisfying meals that cater to both vegans and non-vegans alike.

Creamy Coconut Chickpea Curry

Discover the irresistible Creamy Coconut Chickpea Curry, a plant-based dish that showcases the versatility of chickpeas and the richness of coconut milk. This flavorful curry combines aromatic spices like ginger, garlic, and cumin, offering a satisfying meal that's both healthy and delicious. Perfect as a quick dinner or an impressive dish for guests, this recipe allows you to explore the joys of plant-based cooking while enjoying a comforting, exotic 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-inch piece fresh ginger, grated

2 tablespoons red curry paste

1 can (14 oz) diced tomatoes

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

1 cup spinach, chopped (optional)

Juice of 1 lime

Cooked rice or quinoa (for serving)

Instructions
 

Sauté the Aromatics: In a large pot, 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 for an additional 1-2 minutes until fragrant.

    Add Spices and Curry Paste: Mix in the red curry paste, ground cumin, coriander, and turmeric. Cook for 1-2 minutes, allowing the spices to bloom and release their flavors.

      Incorporate Tomatoes and Chickpeas: Pour in the diced tomatoes (with their juices) and stir well. Add the drained chickpeas, stirring to coat them in the spice mixture. Allow to cook for about 5 minutes, helping to absorb the flavors.

        Pour in Coconut Milk: Add the can of coconut milk, stirring to combine everything evenly. Bring the mixture to a gentle simmer.

          Add Spinach (optional): If using spinach, add it to the pot and stir it in. Let the curry simmer for another 10-15 minutes, until it thickens slightly and the chickpeas are warmed through.

            Season and Finish: Season with salt and pepper to taste, then stir in the lime juice for a bright kick.

              Serve: Remove from heat, and serve the creamy coconut chickpea curry over cooked rice or quinoa. Garnish with fresh chopped cilantro and enjoy!

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