Curry Coconut Chickpeas
Experience vibrant, plant-based comfort with this Curry Coconut Chickpeas recipe, a one-pan wonder bursting with bold flavors and wholesome ingredients! Creamy coconut milk mingles with warming curry powder, earthy turmeric, and a hint of paprika for a rich, aromatic sauce that envelops tender chickpeas. Fresh ginger and garlic add layers of depth, while optional spinach provides a pop of vibrant green. Finished with a splash of lime juice and a sprinkle of fresh cilantro, this savory curry is perfect served over fluffy basmati rice or scooped up with warm naan. Ready in just 30 minutes, this quick and easy vegan curry recipe is perfect for busy weeknights or meal prep delights.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (drained and rinsed)
- 13.5 oz coconut milk (full-fat)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1.5 tablespoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon paprika (optional, for heat)
- 0.5 cup vegetable broth
- 2 cups spinach (optional, rough chopped)
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add curry powder, turmeric, and paprika (if using) to the pan. Cook for another minute, stirring constantly, to toast the spices.
Pour in the coconut milk and vegetable broth, stirring to combine the spices with the liquids.
Add the chickpeas to the skillet and mix well. Bring the mixture to a gentle simmer.
Let the curry simmer uncovered for 10-12 minutes, stirring occasionally. This will allow the flavors to meld and the sauce to thicken slightly.
If using spinach, add it to the skillet during the last 2-3 minutes of cooking and stir until wilted.
Remove the curry from heat and stir in the lime juice. Season with salt and black pepper to taste.
Serve the curry hot, garnished with fresh cilantro. Pair with steamed rice or warm naan for a complete meal.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5542 mg | 241% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 36.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3484 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
