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!