Creamy Coconut Chickpea Curry
Indulge in the rich, aromatic flavors of this creamy coconut chickpea curry, perfect for a quick weeknight dinner. Tender chickpeas simmer in a luxurious coconut milk sauce infused with fragrant spices and vibrant greens, creating a dish that is not only comforting but also visually appealing. Serve it over fluffy rice or with warm naan for an unforgettable meal that will delight friends and family alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp curry powder
- 2 cups fresh spinach or kale
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook until fragrant (about 1 minute).
- Add curry powder, salt, and pepper; cook for another minute.
- Pour in the coconut milk and add drained chickpeas; stir to combine.
- Toss in fresh spinach or kale and let wilt on low heat for about 3–4 minutes.
- Finish by squeezing lime juice over the curry before serving.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added nutrition, feel free to substitute chickpeas with lentils or mix in additional vegetables like bell peppers or carrots. The recipe is naturally gluten-free and can be made spicier by adding chili flakes to taste.