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Homemade Easy Chickpea Coconut Curry photo

Easy Chickpea Coconut Curry

This Easy Chickpea Coconut Curry is a cozy, nourishing dish bursting with flavor and packed with wholesome ingredients!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing the aromatics
  • 1 onion, diced adds sweetness and depth to the dish
  • 4 cloves garlic, minced brings a fragrant kick
  • 1 tablespoon ginger, grated adds warmth and zest
  • 1 can (16 ounces) diced tomatoes provides a rich, tangy base
  • 1 can (16 ounces) chickpeas the star protein of the dish
  • 1 can coconut milk (full fat preferred) for creaminess and richness
  • 1 teaspoon turmeric for color and health benefits
  • 1 teaspoon garam masala adds a complex spice profile
  • 1 teaspoon cumin enhances the earthy flavors
  • 1 teaspoon paprika introduces a mild sweetness
  • 3 cups baby spinach for a nutrient boost and vibrant color
  • to taste Salt to enhance all the flavors
  • to taste Red pepper flakes for those who like it spicy
  • to taste Pepper for added seasoning

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Measuring spoons
  • Can opener
  • Knife and cutting board

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Pour in the diced tomatoes along with their juices. Stir in the turmeric, garam masala, cumin, and paprika. Allow the mixture to simmer for about 3-4 minutes, letting the flavors meld together.
  3. Add the canned chickpeas (drained and rinsed) and coconut milk to the skillet. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes.
  4. Once the curry has simmered, add the baby spinach to the skillet. Stir until it wilts down. Season with salt, red pepper flakes, and pepper to taste. Allow it to simmer for another 2-3 minutes.
  5. Remove the skillet from heat. Serve the Easy Chickpea Coconut Curry warm over rice or with naan bread, garnished with fresh herbs if you like. Enjoy!

Notes

  • Feel free to adjust the spice levels to your taste.
  • This curry tastes even better the next day as the flavors develop.
  • Store leftovers in an airtight container for up to 4 days in the fridge.
  • For a richer flavor, substitute olive oil with coconut oil.
  • Add other vegetables like carrots or bell peppers for extra nutrition.