Coconut Curry with Chickpeas Recipe
If your idea of cooking is throwing random things into a pot and hoping for the best, this recipe is for you. Creamy coconut milk, hearty chickpeas, and warm spices do all the work while you take the credit. It’s rich, satisfying, and requires zero fancy skills. Plus, it makes your kitchen smell like you actually know what you’re doing. Serve it over rice, scoop it up with naan, or just eat it straight from the pot—no judgment here. This dish is proof that comfort food can be easy, affordable, and ridiculously delicious. Let’s get cooking!
Coconut Curry with Chickpeas Recipe
A creamy, flavor-packed coconut curry loaded with chickpeas and warming spices. Easy, comforting, and perfect for lazy weeknights or meal prep.
Ingredients
For the Curry
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 14 oz full-fat coconut milk
- 1 tbsp coconut oil
- 1 small onion diced
- 3 cloves garlic minced
- 1- inch ginger grated
- 1 can 14 oz diced tomatoes
- 1 tsp ground cumin
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper optional
- ½ cup vegetable broth
- 1 tbsp lime juice
For Serving
- Cooked rice or naan
- Fresh cilantro
Instructions
Sauté the Aromatics
- Heat coconut oil in a skillet over medium heat.
- Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
Add the Spices
- Stir in cumin, curry powder, turmeric, paprika, and cayenne.
- Cook for 1 minute to toast the spices.
Simmer the Curry
- Pour in diced tomatoes and vegetable broth.
- Bring to a gentle simmer for 5 minutes.
Add Chickpeas & Coconut Milk
- Stir in chickpeas and coconut milk.
- Simmer for 10 minutes until thick and creamy.
Finish with Lime Juice
- Stir in lime juice and adjust seasoning if needed.
Serve & Enjoy
- Spoon over rice, garnish with cilantro, and devour.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 15%
- Magnesium: 10%
- Potassium: 12%
- Folate: 25%
Pro Tips for the Best Coconut Curry
- Let the spices toast for extra depth of flavor.
- Use full-fat coconut milk for the creamiest texture.
- Swap chickpeas for lentils if you’re feeling adventurous.
- Add spinach or kale for extra nutrients.
- Leftovers taste even better the next day!
