Coconut Chickpea Curry
Chickpeas and coconut milk form the base of this warming curry, seasoned with garam masala, ginger, and garlic for deep, rounded heat. Everything simmers together in about 30 minutes, making it a practical weeknight dinner that still feels substantial. Serve over rice or with flatbread to soak up the sauce.
Equipment
- Large sauté pan or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
Main Ingredients
- 2 tablespoons coconut oil preferably unrefined for extra flavor
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili flakes adjust to taste
- 1 can diced tomatoes (15 oz), with juices
- 2 cans chickpeas (15 oz), drained and rinsed
- 1 can full-fat coconut milk (13.5 oz), shake well before use
- ½ cup vegetable broth low-sodium preferred
- 1 teaspoon sea salt or to taste
- 1 cup fresh spinach loosely packed
For Garnish
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon lime juice freshly squeezed
Instructions
- In a large sauté pan over medium heat, warm the coconut oil (around 350°F / 175°C). Once melted and shimmering, add the chopped onion and sauté for 6–8 minutes or until lightly golden and translucent.
- Add minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant, stirring continuously to prevent sticking or burning.
- Stir in garam masala, ground cumin, turmeric, and red chili flakes. Toast the spices for 1 minute to release their fragrance and deepen the flavor base.
- Pour in the diced tomatoes with their juices. Simmer for 5–7 minutes, stirring occasionally, until the tomatoes soften and meld with the spice mix.
- Add the drained chickpeas, coconut milk, and vegetable broth. Stir well, bring to a low simmer (approx. 212°F / 100°C), then reduce the heat to maintain a gentle simmer uncovered for 20–25 minutes. The curry should thicken slightly and deepen in color.
- Stir in the fresh spinach and cook for 2–3 more minutes until wilted. Season with sea salt to taste. Add lime juice just before removing from heat.
- Garnish with chopped cilantro and an optional lime wedge before serving.
Notes
- Use fire-roasted tomatoes for a smoky complexity.
- Swap spinach with kale or Swiss chard depending on what's seasonal.
- For a thicker curry, mash some chickpeas directly into the sauce while simmering.
- Add a pinch of cinnamon for a slightly sweet counterbalance.
Nutrition
Calories: 293kcalCarbohydrates: 13gProtein: 4gFat: 28gSaturated Fat: 24gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 733mgPotassium: 526mgFiber: 2gSugar: 4gVitamin A: 938IUVitamin C: 16mgCalcium: 75mgIron: 5mg
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