Coconut Curry Chickpea Bowl
This vibrant coconut curry chickpea bowl brings together warm spices and creamy coconut milk for a deeply satisfying dinner. It is a one-pot wonder that comes together quickly on any weeknight.
A creamy, spiced coconut chickpea curry served over fluffy rice that is completely dairy free.
Nutrition per serving
Ingredients
main
seasoning
base
Instructions
Bloom the Curry Paste
Heat a large skillet over medium heat and add the red curry paste. Stir constantly for about 2 minutes until it becomes fragrant and slightly darkened.
Build the Sauce
Pour in the coconut milk and diced tomatoes, stirring to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat.
Add Chickpeas and Simmer
Add the drained chickpeas to the simmering sauce. Cook for 15 minutes, stirring occasionally, until the sauce thickens and the chickpeas absorb the flavors.
Finish with Spinach
Stir in the fresh baby spinach and cook for 2 more minutes until wilted. Serve immediately over cooked jasmine rice.
Substitutions
Common mistakes
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