Coconut Chickpea Curry
Coconut Chickpea Curry is a creamy, flavorful dish that combines rich coconut milk with hearty chickpeas and aromatic spices. Ideal for busy weeknights or dinner parties, this vegan and gluten-free recipe is a breeze to prepare and will quickly become a household favorite. Serve it over fluffy rice or with crusty bread to create a satisfying meal that warms the soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Vegan
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, grated
- 2 tsp curry powder
- 1 tsp turmeric
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
Instructions
- In a large pot over medium heat, add a splash of oil and sauté the diced onion until soft and translucent.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add curry powder and turmeric; stir for about one minute to release their flavors.
- Incorporate chickpeas and coconut milk into the pot, stirring until combined.
- Pour in vegetable broth to achieve desired consistency; bring to a gentle boil then reduce heat.
- Simmer for about ten minutes; add spinach or kale just before serving until wilted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg