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- 2 cans of chickpeas, drained and rinsed - 1 can (400 ml) coconut milk - 1 medium onion, finely chopped - 3 cloves of garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons red curry paste - 1 tablespoon olive oil - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - Salt and pepper to taste - 3 cups fresh spinach - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Cooked rice or quinoa (for serving) I love working with chickpeas. They are easy to find and packed with protein. Coconut milk adds a rich, creamy texture. You can find it in cans at most stores. The red curry paste gives this dish a warm, spicy kick. Feel free to adjust the amount based on your taste. Fresh spinach adds color and nutrients. Always wash it well before use. Lime juice brightens the flavors, and cilantro gives it a fresh finish. Chickpeas are a great source of fiber. They can help keep your digestion healthy. They also help you feel full longer. Coconut milk is high in healthy fats. It can boost your energy and support heart health. Together, these ingredients make a nutritious meal. Enjoy this dish knowing it’s not just tasty, but also good for you! {{ingredient_image_1}} 1. Gather your ingredients. You need chickpeas, coconut milk, onion, garlic, and ginger. 2. Drain and rinse the chickpeas. This gets rid of extra salt and keeps them fresh. 3. Chop the onion finely. This helps it cook quickly and blend well. 4. Mince the garlic and grate the ginger. Fresh flavors make a big difference. 5. Measure out your spices. You’ll need red curry paste, turmeric, cumin, and coriander. 1. Heat olive oil in a large skillet over medium heat. 2. Add the chopped onion. Sauté for 3-4 minutes until it softens. 3. Toss in the minced garlic and grated ginger. Stir for 1 minute until fragrant. 4. Stir in the red curry paste, turmeric, cumin, and coriander. Cook for 1 minute. 5. Pour in the coconut milk. Bring it to a gentle simmer, mixing well. 6. Add the chickpeas. Stir to coat them in the sauce. Let it simmer for 10 minutes. 7. Once thickened, add the fresh spinach. Cook for 2-3 minutes until wilted. 8. Season with salt and pepper. Squeeze in lime juice for freshness. 9. Serve your curry over cooked rice or quinoa. Garnish with chopped cilantro. - Use fresh spices for more flavor. They really boost the dish. - Adjust the curry paste for heat. More makes it spicier. - Let the curry simmer longer for deeper flavors. It’s worth the wait. - Always taste as you go. This helps you find the perfect balance. - Garnish with cilantro just before serving. It adds a lovely touch. You can change the taste of your creamy coconut curry chickpeas easily. Add more red curry paste for heat. If you like it sweet, try adding a touch of brown sugar or maple syrup. For a fresh twist, squeeze in more lime juice. You can also mix in fresh herbs like basil or mint. Experimenting with these flavors can make the dish special for you. One common mistake is cooking the spices too long. This can make them bitter. Another mistake is adding spinach too early. You want it to be bright and fresh, not overcooked. Always taste as you go. This helps you adjust salt and spice levels to your liking. Lastly, don’t forget to drain and rinse the chickpeas. This helps remove extra salt and improves the flavor. For this dish, you need simple tools. A large skillet or saucepan works best for cooking. A wooden spoon helps you mix well. Use a cutting board and knife for chopping your veggies. A measuring spoon set is great for the spices. If you want to serve it nicely, a bowl for rice or quinoa adds a nice touch. These tools make the cooking fun and easy! Pro Tips Store Leftovers Properly: Ensure that any leftover curry is stored in an airtight container in the refrigerator. It will keep well for up to 3 days, making for a quick meal option. Spice Level Adjustment: If you prefer a milder curry, reduce the amount of red curry paste or add a bit of coconut sugar to balance the heat. Fresh Ingredients Matter: Using fresh ginger and garlic instead of powdered versions will enhance the flavor profile of your curry significantly. Enhance with Vegetables: Feel free to add other vegetables like bell peppers or carrots to your curry for extra nutrition and texture. {{image_2}} This creamy coconut curry chickpeas dish is already vegan and gluten-free. The ingredients do not contain any animal products or gluten. You can enjoy this meal without worry. Just check labels on the curry paste and coconut milk to ensure they meet your needs. If you want to change things up, try adding lentils or tofu. Both provide great protein. Cooked lentils mix well with the chickpeas. They add texture and flavor. Tofu can soak up the curry's taste. You can stir-fry or bake it first for a crispy bite. Adding veggies boosts the dish’s nutrition. You can toss in bell peppers, carrots, or even sweet potatoes. These veggies add color and taste. They also make the meal more filling. Just chop them small and add them to the skillet when you sauté the onion. Cook until tender, then follow the rest of the recipe. Spinach is already included, but you can use kale or broccoli too. To keep your creamy coconut curry chickpeas fresh, let them cool first. Once cooled, transfer them to an airtight container. Store them in the fridge for up to 3 days. This dish tastes great the next day, as the flavors deepen. If you want to save some for later, freezing is a great option. Place the cooled chickpeas in a freezer-safe container. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheating your curry is simple. For the best results, use a saucepan on the stove. Heat over medium-low, stirring often. If it looks thick, add a splash of water or coconut milk to loosen it up. You can also microwave it in a bowl. Cover with a lid or a paper towel, and heat for 1-2 minutes. Stir halfway to ensure even heating. Enjoy your meal! To add spice, you can include red pepper flakes. Start with a half teaspoon and increase to taste. You can also add fresh chili peppers for a stronger kick. Another option is to use a spicier curry paste. Just swap your red curry paste for a green or Thai chili paste. Always taste as you go to find your perfect heat level. Yes, you can! Black beans or kidney beans work well too. These beans offer a different flavor and texture. Just remember to adjust the cooking time if the beans are raw. If you use canned beans, drain and rinse them before adding them to the curry. This helps reduce sodium and improves taste. Serve Creamy Coconut Curry Chickpeas over rice or quinoa for a balanced meal. Both options soak up the sauce well. Add a side salad for freshness. You can also serve it with naan bread to scoop up the curry. This makes a fun and tasty meal option. This blog covered everything for making creamy coconut curry chickpeas. We looked at key ingredients and their health perks. I walked you through each step of the cooking process. You learned how to customize flavors and avoid common mistakes. Plus, we explored various vegan and gluten-free options. Keep these tips in mind for great results. Enjoy your hearty dish, and don’t hesitate to add your twist!

Creamy Coconut Curry Chickpeas

A rich and flavorful chickpea curry made with coconut milk and spices, served with fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 can coconut milk (400 ml)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoon red curry paste
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • to taste salt and pepper
  • 3 cups fresh spinach
  • 1 lime juice of
  • to garnish fresh cilantro, chopped
  • as needed cooked rice or quinoa for serving

Instructions
 

  • In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it begins to soften.
  • Add the minced garlic and grated ginger to the pan, stirring continuously for about 1 minute until fragrant.
  • Stir in the red curry paste, turmeric, cumin, and coriander, cooking for an additional minute until the spices are well combined with the onions.
  • Pour in the coconut milk and bring the mixture to a gentle simmer, stirring to blend all the ingredients together.
  • Add the chickpeas to the curry base, stirring well to coat them in the sauce. Let it simmer for about 10 minutes, allowing the flavors to meld together.
  • Once thickened, add the fresh spinach and cook for an additional 2-3 minutes until the spinach has wilted.
  • Season with salt and pepper to taste, and stir in the lime juice for a burst of freshness.
  • Serve the creamy coconut curry chickpeas over a bed of cooked rice or quinoa, garnished with fresh cilantro.

Notes

Serve with rice or quinoa for a complete meal.
Keyword chickpeas, coconut milk, curry, vegetarian