Name: Chickpea Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 oz Chickpeas (canned, drained and rinsed); 14 oz Full-fat coconut milk (canned); 1 medium Yellow onion (diced); 3 cloves Garlic (minced); 1 tbsp Fresh ginger (grated); 2 tbsp Yellow curry powder; 1 tsp Ground turmeric; 2 tbsp Tomato paste; 0.5 cup Vegetable broth; 2 cups Fresh baby spinach; 1 tbsp Coconut oil; 1 tbsp Fresh lime juice

"This vibrant chickpea coconut curry is a soul-warming dish that brings together the earthy protein of chickpeas and the velvety richness of coconut milk. Infused with turmeric, ginger, and garlic, it offers a perfect balance of savory and sweet notes that come together in just 30 minutes."

1 Ingredients

Qty	Item
30 oz 850 g	Chickpeas (canned, drained and rinsed)
14 oz 400 ml	Full-fat coconut milk (canned)
1 medium 150 g	Yellow onion (diced)
3 cloves 15 g	Garlic (minced)
1 tbsp 15 g	Fresh ginger (grated)
2 tbsp 12 g	Yellow curry powder
1 tsp 3 g	Ground turmeric
2 tbsp 32 g	Tomato paste
0.5 cup 120 ml	Vegetable broth
2 cups 60 g	Fresh baby spinach
1 tbsp 15 ml	Coconut oil
1 tbsp 15 ml	Fresh lime juice

2 Instructions

Heat the coconut oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.

Stir in the garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes until the spices are fragrant and slightly toasted.

Add the tomato paste and stir frequently for 1 minute to cook out the raw tomato flavor.

Pour in the drained chickpeas, coconut milk, and vegetable broth. Stir well to combine all ingredients.

Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened.

Stir in the baby spinach and let it wilt in the residual heat for about 1 minute.

Remove from heat and stir in the lime juice. Season with salt and pepper to taste and serve over basmati rice.

·
For a thicker sauce, mash about 1/4 cup of the chickpeas against the side of the pot while simmering.
·
Always use full-fat coconut milk from a can for the creamiest texture; carton coconut milk is too thin for curry.
·
If you prefer more heat, add a pinch of cayenne pepper or a chopped Thai bird's eye chili during the onion sauté step.
·
Toasting the spices in oil (blooming) before adding liquids is the secret to a deep, restaurant-style flavor profile.

? Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes, but they must be soaked and cooked thoroughly before adding them to this recipe. 3 cups of cooked chickpeas is equivalent to 2 standard cans.

How long does this curry last in the fridge?

This curry stores beautifully! It will stay fresh in an airtight container for up to 4 days, and the flavors often improve the next day.

Can I freeze chickpea coconut curry?

Yes, you can freeze it for up to 3 months. However, the coconut milk may separate slightly upon thawing; simply stir well while reheating.

What are the best side dishes for this curry?

Steamed basmati rice, warm naan bread, or a simple cucumber raita are the most traditional and delicious accompaniments.

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