This coconut chickpea curry recipe is simple to make in a single pan with pantry substances. Creamy and flavorful, it is a scrumptious, wholesome dinner!

This chickpea curry recipe is the weeknight dinner of my goals. It’s straightforward to make with pantry substances. It comes collectively in a single pan. And it’s scrumptious, with a wealthy, creamy texture and deeply spiced taste, due to coconut milk, curry powder, and contemporary ginger.

This chickpea curry is wholesome too. The chickpeas pack it with fiber and plant-based protein, and some handfuls of spinach give it a pleasant veggie kick. It’s the form of contemporary, but comforting meal I’d be comfortable consuming each single week (and recently, I’ve been). I hope you adore it as a lot as I do!

Chickpea Curry Substances

I tailored this straightforward chickpea curry recipe from chana masala, a traditional Indian dish. Stirring in coconut milk makes this curry creamier, and I additionally add spinach and lime juice for further brightness. Although I wouldn’t name it conventional by any means, it attracts closely on Indian flavors. Right here’s what you’ll must make it:

• Chickpeas, in fact! Canned chickpeas make this curry fast and straightforward to make.
• Coconut oil – It provides richness and permits the spices’ flavors to bloom.
• Onion and garlic – They create the curry’s savory base.
• Complete cumin seeds, curry powder, and garam masala – These spices add heat, earthy taste to this chickpea curry. Garam masala is an Indian spice mix made with floor spices like coriander, cumin, cardamom, cinnamon, and black pepper. It’s obtainable within the spice part of most grocery shops, however for those who can’t discover it, be at liberty to switch it with extra curry powder. No curry powder readily available? Sub further garam masala!
• Contemporary ginger – It provides this recipe a refreshing chew.
• Canned crushed tomatoes – They create the sauce’s candy, tangy base.
• Full-fat coconut milk – It makes the sauce wealthy and creamy.
• Contemporary spinach – I really like the silky texture of the leaves on this recipe. In a pinch, thawed and drained frozen spinach works too.
• Contemporary lime juice – For a vivid, tangy kick.
• And sea salt – To make all of the flavors pop!

For serving: I really like this curry with basmati rice or brown rice and naan. A sprinkle of contemporary cilantro takes it excessive!

Discover the whole recipe with measurements under.

The best way to Make this Chickpea Curry

You’ll find the whole chickpea curry recipe with measurements on the backside of this put up, however for now, right here’s a fast overview of the way it goes:

Begin by sautéing the onion. Cook dinner till it softens, about 8 minutes.

Subsequent, bloom the spices. Add the curry powder, garam masala, cumin seeds, and salt and cook dinner till aromatic, about 1 minute.

Then, simmer the curry. Add the chickpeas, tomatoes, coconut milk, garlic, and ginger and simmer for 20 to 25 minutes, stirring sometimes, or till the curry thickens. Stir in 1/4 cup water, or extra as wanted, to coat the chickpeas in a creamy sauce.

Lastly, add the lime juice and spinach. Stir till the spinach wilts, then style and alter the curry to your liking. Add an additional squeeze of lime juice, or season with salt and pepper as desired. Serve over rice.

That’s it!

Recipe Suggestions

• Don’t skimp on the onion cooking time. Sautéing the onions till absolutely tender builds an important base of taste for this curry. It additionally improves the feel—you need the onions to be smooth sufficient to virtually soften into the sauce! 8 minutes is longer than you assume. Think about setting a timer or checking the clock to ensure you give the onions their due.
• You may want just a little extra water. I inform you to stir 1/4 cup water into the curry after it simmers to loosen the sauce, however relying in your desired texture, you may want barely extra. I at all times add as a lot as I must get the curry good and saucy.
• Be at liberty to attempt different greens. No spinach readily available? Small cauliflower florets, diced candy potatoes, or thawed frozen peas can be nice on this curry too. When you’re utilizing cauliflower or candy potatoes, add them with the chickpeas. They may soften because the curry simmers.

Extra Chickpea Recipes to Attempt

When you love this coconut chickpea curry, attempt one in all these wholesome chickpea recipes subsequent:

Chickpea Curry

Prep Time: 10 minutes minutes

Cook dinner Time: 30 minutes minutes

Complete Time: 40 minutes minutes

Serves 4

This chickpea curry recipe is a simple, wholesome weeknight dinner! Completely plant-based, it has a creamy texture from coconut milk and wealthy taste from spices like curry powder and cumin. Serve with naan or over rice!

• 2 tablespoons coconut oil
• 1 medium yellow onion, chopped
• 1 teaspoon entire cumin seeds
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• 1 (14.5-ounce) can crushed tomatoes
• 1 (13.5-ounce) can full-fat coconut milk
• 2 garlic cloves, grated
• 1 teaspoon grated contemporary ginger
• 3 cups cooked chickpeas, drained and rinsed
• ¼ cup water, plus extra as wanted
• 1 tablespoon contemporary lime juice
• 4 cups contemporary spinach
• Chopped contemporary cilantro, for garnish

Cook dinner ModeForestall your display from going darkish

• Warmth the coconut oil in a big skillet over medium warmth. Add the onion and cook dinner, stirring sometimes, for 8 minutes, or till softened.

• Add the cumin seeds, curry powder, garam masala, and salt and cook dinner, stirring, for 1 minute, or till aromatic.

• Add the tomatoes, coconut milk, garlic, ginger, and chickpeas and stir to mix. Simmer, stirring sometimes, for 20 to 25 minutes, or till the curry has thickened. Stir within the water, including extra as wanted to get it good and saucy.

• Take away from the warmth and add the lime juice and spinach, stirring till the spinach is wilted. Season to style and garnish with cilantro.

• Serve with rice and/or naan.

Diet Info

Chickpea Curry

Quantity Per Serving

Energy 196
Energy from Fats 90

% Day by day Worth*

Fats 10g15%

Saturated Fats 6g38%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Sodium 951mg41%

Potassium 423mg12%

Carbohydrates 22g7%

Fiber 7g29%

Sugar 1g1%

Protein 8g16%

Vitamin A 2851IU57%

Vitamin C 12mg15%

Calcium 93mg9%

Iron 3mg17%

* P.c Day by day Values are primarily based on a 2000 calorie weight loss program.