This Creamy Coconut Chickpea Curry is a fantastic addition to your healthy chickpea recipes collection. It’s a flavorful and satisfying meal that comes together quickly, perfect for busy weeknights. You’ll love its rich texture and aromatic spices.
Key Ingredients & Substitutions:
- Canned Chickpeas: Use dried chickpeas soaked and cooked if you prefer.
- Coconut Milk: Full-fat offers the creamiest texture, but light coconut milk works too.
- Spinach: Kale or other hearty greens can be used instead.
- Canned Diced Tomatoes: Fresh chopped tomatoes are also excellent.
- Spices: Adjust the quantity to your taste preferences.
Ingredients:
Main:
- 2 tablespoons coconut oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (13.5-ounce) can full-fat coconut milk
- 5 ounces fresh spinach
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Bloom the Spices
Add the curry powder, cumin, turmeric, and red pepper flakes (if using) to the pot. Stir constantly for about 30 seconds to toast the spices, releasing their full aroma.
3. Combine Main Ingredients
Pour in the diced tomatoes (with their liquid) and the rinsed chickpeas. Stir everything together well. Next, add the full-fat coconut milk, bringing the mixture to a gentle simmer.
4. Simmer and Thicken
Reduce the heat to low, cover the pot, and let the curry simmer for 10-15 minutes. This allows the flavors to meld and the curry to thicken slightly. Stir occasionally to prevent sticking.
5. Stir in Spinach and Season
Finally, add the fresh spinach to the pot. Stir until the spinach wilts into the curry, which usually takes only a couple of minutes. Season with salt and black pepper to taste. Serve hot with your favorite side.
Variation Ideas:
- Add chopped bell peppers or sweet potatoes during step 3 for extra vegetables.
- Stir in a squeeze of fresh lime juice at the end for a bright finish.
- Garnish with fresh cilantro or chopped cashews for added texture and flavor.
Storage Instructions:
Store leftover Creamy Coconut Chickpea Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of water or vegetable broth if it’s too thick.
Frequently Asked Questions (FAQ):
- Is this recipe suitable for vegans? Yes, this recipe is naturally vegan and a great option for healthy chickpea recipes.
- Can I make this curry spicier? Absolutely, increase the red pepper flakes or add a pinch of cayenne pepper with the other spices.
- What should I serve with this curry? It pairs wonderfully with rice (basmati or brown), quinoa, or warm naan bread.
- Can I freeze this curry? Yes, this curry freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- What if I don’t have fresh ginger? You can use ½ teaspoon of ground ginger in place of fresh. Add it with the other dried spices.
- Are there other healthy chickpea recipes you recommend? Chickpeas are versatile! Consider chickpea salads, roasted chickpeas, or chickpea burgers for other healthy options.