Description
Creamy Coconut Chickpea Curry is a delightful, aromatic dish that combines the sweet richness of coconut milk with the hearty texture of chickpeas. This comforting vegan curry is easy to prepare and perfect for any occasion, whether you’re hosting friends or enjoying a cozy night in. With its vibrant colors and complex flavors, every bite feels like a warm hug from the tropics.
Ingredients
Scale
- 1 can (15 oz) organic chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 4–5 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- Juice of 1 lime
Instructions
- Prepare your ingredients by rinsing the chickpeas and chopping the onion, garlic, and ginger.
- In a large pot over medium heat, sauté the onion in oil until golden brown (about 5 minutes).
- Add garlic, ginger, cumin, coriander, turmeric, and chickpeas; stir for about 2 minutes until fragrant.
- Pour in coconut milk and vegetable broth; bring to a gentle simmer while stirring occasionally for about 10 minutes.
- Fold in spinach or kale until wilted (approximately 2 minutes).
- Squeeze lime juice before serving over rice or enjoy as is.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added protein, substitute chickpeas with lentils. Customize your spices based on personal preference for heat. Leftovers can be stored in an airtight container in the fridge for up to five days.