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Chickpea Coconut Curry

Chickpea Coconut Curry

A comforting and flavorful Chickpea Coconut Curry that is easy to prepare and packed with plant-based protein and fiber.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Indian
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon Coconut Oil or Olive Oil
  • 1 medium Yellow Onion, chopped
  • 3-4 cloves Garlic, minced
  • 1 inch piece Fresh Ginger, grated or minced
  • 2-3 tablespoons Red Curry Paste
  • 1 (14.5 ounce) can Canned Diced Tomatoes, undrained
  • 2 (15 ounce) cans Canned Chickpeas, rinsed and drained
  • 1 (13.5 ounce) can Full-Fat Coconut Milk
  • 1/2 cup Vegetable Broth or water
  • 2-3 cups Baby Spinach, packed
  • 1-2 tablespoons Lime Juice, fresh
  • Salt and Black Pepper, to taste
  • Fresh Cilantro, for garnish, chopped

Method
 

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
  2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
  3. Add the red curry paste to the pot. Cook for 1-2 minutes, stirring constantly.
  4. Pour in the can of diced tomatoes (undrained) and the rinsed, drained chickpeas. Stir everything together well.
  5. Add the full-fat coconut milk and vegetable broth (or water). Bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover the pot, and let the Chickpea Coconut Curry simmer for 10-15 minutes.
  7. Remove the lid. Stir in the baby spinach, cooking until it wilts down, which usually takes 2-3 minutes.
  8. Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt and black pepper as needed.
  9. Ladle the hot Chickpea Coconut Curry into bowls. Garnish generously with fresh chopped cilantro before serving.

Notes

This Chickpea Coconut Curry is versatile; feel free to add any seasonal vegetables or adjust the spice level to your preference. It stores well in the refrigerator for up to 3-4 days and can be frozen for up to 3 months.