Healthy & Special Diets > Plant-Based Protein Recipes > Legume-Based Recipes > Chickpea Curries and Salads

Creamy Coconut Chickpea Curry with Spinach

A flavorful and easy-to-make chickpea curry simmered in a creamy coconut milk broth with spinach. This plant-based dish is packed with protein and fiber, perfect for a healthy and satisfying meal.

Prep Time
10 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 2 cans (15 ounces each), drained and rinsed Chickpeas
  • 1 can (13.5 ounces), full-fat Coconut Milk
  • 5 ounces, fresh Spinach
  • 1 medium, chopped Onion
  • 2 cloves, minced Garlic
  • 1 tablespoon, grated Ginger
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Curry Powder
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon (optional) Cayenne Pepper
  • 1/2 cup Vegetable Broth
  • to taste Salt
  • to taste Pepper
  • for garnish Cilantro
  • for serving Lime wedges

Sauté the Aromatics

Heat a large pot or Dutch oven over medium heat. Add a tablespoon of oil (coconut or olive oil work well). Once hot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Build the Flavor Base

Stir in the tomato paste, curry powder, turmeric, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.

Simmer the Curry

Add the drained and rinsed chickpeas and the coconut milk. Pour in the vegetable broth and stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

Add the Spinach

Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Serve

Garnish with fresh cilantro and serve hot with rice, naan bread, or quinoa. Offer lime wedges for squeezing over the curry.

Nutrition Facts Estimated per 100g of product

Calories: ~120kcal, Protein: ~5g, Fat: ~7g, Carbohydrates: ~10g, Fiber: ~3g. These values are estimates and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This curry is a good source of plant-based protein, fiber, and healthy fats. Coconut milk is high in saturated fat, so use it in moderation if you are concerned about saturated fat intake. Adjust the amount of cayenne pepper to your preferred spice level. Consider adding other vegetables like bell peppers, cauliflower, or sweet potatoes for added nutrients.

← Black Bean and Corn Salsa Burgers Creamy Pea and Mint Soup with Toasted Chickpea Croutons →

FAQ

  • Can I use dried chickpeas instead of canned?

    Yes, you can use dried chickpeas. Soak them overnight and then cook them until tender before adding them to the curry. You'll need about 1 1/2 cups of cooked chickpeas to replace the two cans.
  • Can I freeze this curry?

    Yes, this curry freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • What can I serve with this curry?

    This curry is delicious served with rice, naan bread, quinoa, or even couscous. You can also serve it with a side of steamed vegetables or a simple salad.