Description
Coconut chickpea curry is a rich, comforting, plant-based dish made with creamy coconut milk, tender chickpeas, and warming spices. It’s a satisfying, one-pot vegan meal perfect for weeknights or meal prep.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (use full-fat for best results)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups spinach or kale (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- (Optional) Bell peppers, carrots, or sweet potatoes for added nutrition
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion, minced garlic, and grated ginger. Sauté for 5 minutes, until softened.
- Stir in curry powder, turmeric, cumin, and coriander. Toast for 1 minute.
- Add diced tomatoes and cook for 5 minutes, letting them reduce slightly.
- Pour in coconut milk, stir well, and bring to a simmer.
- Add chickpeas and any optional vegetables. Simmer for 15–20 minutes.
- Stir in spinach or kale until wilted.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- Use full-fat coconut milk for a creamier texture.
- Toast spices to boost aroma and depth.
- Add chili flakes or cayenne for heat.
- Substitute coconut milk with cashew cream if needed.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Reheat with a splash of water or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: ~400
- Sugar: ~6g
- Sodium: ~600mg
- Fat: ~18g
- Saturated Fat: ~9g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~40g
- Fiber: ~9g
- Protein: ~13g
- Cholesterol: 0mg