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In recent years, plant-based diets have soared in popularity, with more people embracing the health benefits and ethical considerations of a vegan lifestyle. Among the many delightful options in plant-based cooking, chickpeas and coconut milk stand out as versatile ingredients that can transform a simple meal into a culinary delight. Chickpeas, often referred to as garbanzo beans, are not only rich in protein and fiber but also offer a nutty flavor that pairs beautifully with a variety of spices and other ingredients. Coconut milk, with its creamy texture and subtle tropical sweetness, adds a depth of flavor that elevates any dish.

Coconut Chickpea Curry Recipe

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Ingredients
  

2 cups canned chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons red curry paste (adjust for spice level)

1 can (14 oz) diced tomatoes

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

Salt and pepper, to taste

1 cup vegetable broth

2 cups fresh spinach (or kale)

Fresh cilantro, for garnish

Cooked rice or naan, for serving

1 lime, cut into wedges

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.

    Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

      Add the red curry paste, ground cumin, coriander, and turmeric to the pot. Stir continuously for 1-2 minutes to toast the spices.

        Pour in the diced tomatoes and coconut milk, mixing everything well. Bring the mixture to a gentle simmer.

          Add the rinsed chickpeas and vegetable broth. Season with salt and pepper to taste. Let the curry simmer for about 15-20 minutes, allowing the flavors to meld.

            Stir in the fresh spinach (or kale) and cook for an additional 5 minutes until wilted.

              Taste and adjust the seasoning, adding more salt, pepper, or lime juice as preferred.

                Remove from heat and let it sit for a couple of minutes before serving.

                  Serve hot over cooked rice or with naan, garnished with fresh cilantro and lime wedges.

                    Prep Time: 10 min | Total Time: 35 min | Servings: 4