How to Make the Perfect Spicy Coconut Chickpea Curry

Indian · Easy · 30 minutes min · 4 servings

vegangluten-freedairy-free

A creamy and spicy curry made with chickpeas and coconut milk, packed with flavors and perfect for a quick dinner.

Why this recipe works

This Spicy Coconut Chickpea Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 12g of protein, making it a balanced choice for any meal.

What you will need

This recipe uses 16 simple ingredients that you can find at any grocery store:

1 can chickpeas
1 can coconut milk
1 cup onion, diced
2 cloves garlic, minced
1 inch ginger, grated
1 cup spinach, fresh
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon red chili powder
1 teaspoon salt
1 tablespoon lime juice
1 cup tomatoes, diced
2 tablespoons cilantro, chopped
1 teaspoon black pepper

Step by step instructions

Step 1: Sauté Aromatics

In a large pan, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger. Sauté until the onion is translucent.

Step 2: Add Spices

Add cumin, coriander, turmeric, red chili powder, salt, and black pepper to the pan. Stir well and cook for another minute until fragrant.

Step 3: Incorporate Tomatoes

Add the diced tomatoes and cook for about 3-5 minutes until they soften.

Step 4: Chickpeas and Coconut Milk

Stir in the chickpeas and coconut milk. Bring the mixture to a gentle simmer.

Step 5: Add Spinach

Fold in the fresh spinach and cook until it wilts.

Step 6: Finish and Serve

Stir in lime juice and garnish with cilantro. Serve hot.

Easy substitutions

Missing an ingredient? Here are some swaps that work perfectly:

chickpeas → black beans
coconut milk → almond milk
spinach → kale

Common mistakes to avoid

Watch out for these pitfalls that can affect your results:

Not rinsing the chickpeas before using.
Overcooking spinach which makes it mushy.
Not letting the spices toast long enough to develop their flavor.

Nutrition facts

Per serving: 350 calories, 12g protein, 45g carbs, 15g fat, 10g fiber.

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