Dive into a bowl of comfort with our Coconut Chickpea Curry—a vibrant dish that perfectly blends the creamy richness of coconut milk with the hearty goodness of chickpeas. This Indian-inspired recipe is not just a feast for the eyes; it's a quick and easy meal that can be whipped up in just 30 minutes! Whether you're a seasoned chef or a kitchen novice, this curry will tantalize your taste buds and leave you craving more. Ready to embark on a culinary adventure that’s both nourishing and delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 cup spinach
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 1 can of chickpeas (drained and rinsed), 1 can of coconut milk, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of grated ginger, 1 tablespoon of curry powder, 1 cup of spinach, salt to taste, and 2 tablespoons of olive oil.
- Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Allow the oil to warm for about 1-2 minutes.
- Add the chopped onion to the skillet and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Sprinkle in 1 tablespoon of curry powder and stir well to combine with the onion, garlic, and ginger mixture. Cook for about 1 minute to toast the spices, releasing their flavors.
- Add the drained and rinsed chickpeas to the skillet, stirring to coat them with the spice mixture.
- Pour in the can of coconut milk, stirring well to combine all the ingredients. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low and let it cook for about 10 minutes, allowing the flavors to meld together.
- After 10 minutes, add 1 cup of spinach to the curry, stirring until the spinach wilts and is incorporated into the dish.
- Season the curry with salt to taste, stirring well to ensure even seasoning.
- Remove the skillet from heat and let it sit for a couple of minutes before serving.
- Serve the coconut chickpea curry hot, paired with rice or naan for a complete meal. Enjoy!
Tips
- Prep Ahead: To save time, chop your onions and mince your garlic and ginger in advance. This way, you can simply toss everything together when you’re ready to cook.
- Customize the Spice: If you like a little kick, consider adding some red pepper flakes or a diced chili pepper when you sauté the onions for an extra layer of flavor.
- Fresh Herbs: Garnish your curry with fresh cilantro or basil just before serving to add a burst of freshness and color.
- Add More Veggies: Feel free to throw in other vegetables like bell peppers, zucchini, or carrots for added nutrition and texture.
- Serve with Sides: Pair your curry with fluffy basmati rice or warm naan bread to soak up the delicious sauce, making your meal even more satisfying.
- Leftovers: This curry stores well in the fridge for a few days, so make extra for quick lunches or dinners throughout the week!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 12g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 0mg
