Cuisine Corner

The savory chickpea coconut curry needs a few key ingredients. First, you need one can of chickpeas. They add protein and texture. Next, use coconut oil for cooking. It brings a rich, tropical flavor. You will also need a medium onion, three garlic cloves, and a piece of ginger. These ingredients create a strong base for the dish. Curry powder and ground turmeric give the curry its distinct color and taste. A can of coconut milk adds creaminess, while vegetable broth helps balance the flavors. Finally, include a bell pepper, fresh spinach, salt, and pepper for seasoning. Fresh cilantro is great for garnish. Serve this over cooked basmati rice or quinoa for a complete meal.

Discover the delightful flavors of our Savory Chickpea Coconut Curry recipe! This creamy, plant-based dish is not only healthy but also easy to make, making it a perfect addition to your meal rotation. With essential ingredients like chickpeas, coconut milk, and vibrant spices, every bite is a taste of comfort. Explore cooking tips, side dish pairings, and ways to adapt the recipe for your dietary needs. Click through now to elevate your cooking game!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon coconut oil

1 medium onion, diced

3 garlic cloves, minced

1-inch piece ginger, minced

1 tablespoon curry powder

1 teaspoon ground turmeric

1 can (14 oz) coconut milk

1 cup vegetable broth

1 bell pepper, diced (any color)

1 cup spinach, fresh

Salt and pepper to taste

Fresh cilantro for garnish

Cooked basmati rice or quinoa, for serving

Instructions

In a large pot, heat the coconut oil over medium heat.

Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Add the curry powder and ground turmeric, stirring to coat the onions evenly. Cook for 1-2 minutes.

Pour in the coconut milk and vegetable broth. Stir well to combine.

Add the chickpeas and diced bell pepper. Bring the mixture to a gentle simmer.

Allow the curry to simmer for about 15 minutes, stirring occasionally, until the bell pepper is tender and the flavors meld.

Finally, mix in the fresh spinach, cooking until it wilts. Season with salt and pepper to taste.

Serve the curry warm over a bed of cooked basmati rice or quinoa.

Garnish with fresh cilantro before serving.

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

- Presentation Tips: Serve in deep bowls, and drizzle extra coconut milk on top for a touch of creaminess. Add a lime wedge on the side for a refreshing burst of flavor!