Go Back
Welcome to the world of plant-based cuisine, where flavors come alive, and health benefits abound. One dish that beautifully encapsulates these elements is the Creamy Coconut Chickpea Curry. This delightful recipe harmonizes the richness of coconut milk with the heartiness of chickpeas, creating a comforting yet vibrant meal that is perfect for any night of the week.

Creamy Coconut Chickpea Curry Recipe

Discover the delicious Creamy Coconut Chickpea Curry, a plant-based delight packed with flavor and nutrition! This easy-to-make dish combines hearty chickpeas and creamy coconut milk, creating a comforting meal perfect for any night. Rich in protein, fiber, and healthy fats, it's ideal for everyone, from vegans to those seeking to eat healthier. Serve it with rice or quinoa for a wholesome experience! #ChickpeaCurry #PlantBased #HealthyEating #CoconutMilk #VeganRecipes #ComfortFood
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 ginger, grated

1 bell pepper (red or yellow), chopped

1 can (14 oz) diced tomatoes

2 tsp curry powder

1 tsp cumin

½ tsp turmeric

½ tsp chili powder (adjust for spice level)

1 tablespoon olive oil

Salt and pepper to taste

1 cup spinach (fresh or frozen)

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Incorporate Bell Pepper: Add the chopped bell pepper to the skillet and cook for an additional 3-4 minutes until softened.

        Add Spices: Sprinkle in curry powder, cumin, turmeric, and chili powder, stirring well to coat the vegetables. Cook for about 1 minute to toast the spices.

          Combine Tomatoes and Chickpeas: Pour in the diced tomatoes with their juice and the drained chickpeas. Stir well to combine all the ingredients.

            Add Coconut Milk: Pour in the coconut milk, stirring to merge everything. Let the mixture come to a gentle simmer.

              Simmer and Thicken: Reduce the heat and let the curry simmer for about 10-15 minutes, stirring occasionally. The sauce should thicken and flavors meld.

                Add Spinach: Fold in the spinach and cook until just wilted (if using fresh) or heated through (if using frozen).

                  Season: Taste and adjust seasoning with salt and pepper as desired.

                    Serve: Serve hot over cooked rice or quinoa. Garnish with fresh cilantro for an added burst of flavor.

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