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For this tasty dish, gather these main ingredients: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 tablespoon coconut oil (or vegetable oil) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 cup vegetable broth - 1 cup spinach (fresh or frozen) These ingredients give the dish its rich and creamy base. The chickpeas add protein, while coconut milk brings a luscious texture. Next, you need some spices to create flavor: - 1 tablespoon red curry paste (adjust based on spice preference) - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 tablespoon brown sugar - Salt and pepper to taste These spices will add warmth and depth to the curry. The red curry paste gives it heat, while cumin and turmeric offer earthy notes. To enhance your Coconut Curry Chickpeas, consider these garnishes: - Juice of 1 lime - Fresh cilantro, chopped The lime juice adds a burst of freshness, while cilantro gives a nice herbal touch. If you like, serve it with lime wedges on the side for extra zing. This combination of ingredients makes Coconut Curry Chickpeas both simple and delightful. Enjoy creating this dish that will impress your family and friends! {{ingredient_image_2}} Start by heating the coconut oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Cook the onion for about 5 minutes. You want it to turn soft and clear. Then, add the minced garlic and grated ginger. Stir and cook for another minute. This step makes the kitchen smell amazing! Next, stir in the red curry paste, ground cumin, and turmeric. Cook this mixture for about 2 minutes to let the spices bloom. The flavors will deepen, making your dish even better. Now, it’s time to pour in the coconut milk and vegetable broth. Stir well so everything mixes together. Then, add the drained chickpeas and brown sugar. Season with salt and pepper to taste. Raise the heat a bit and bring the curry to a gentle simmer. Cook for 15 to 20 minutes, stirring often to stop it from sticking. If you use fresh spinach, add it in the last 5 minutes of cooking. This keeps the spinach bright and full of nutrients. If you have frozen spinach, add it in with the chickpeas for even cooking. After cooking, take the pot off the heat. Squeeze in the fresh lime juice. Taste and adjust the seasoning if needed. To serve, scoop the curry into bowls. Top with chopped cilantro for a fresh finish. Enjoy your Coconut Curry Chickpeas! To get the best texture in your coconut curry chickpeas, focus on cooking the onions well. Sauté them until they are soft and see-through. This step builds a strong base for your dish. When you add garlic and ginger, stir them quickly. This keeps them from burning and enhances their taste. Use fresh coconut milk for a creamier feel. If you can't find fresh, canned works well too. Always stir the curry as it cooks. This helps mix all the flavors and keeps it from sticking. Don’t rush the simmering time. Let the dish cook for 15 to 20 minutes. This allows the spices to blend fully. For a delightful serving, ladle the curry over jasmine rice or quinoa. This adds a nice texture and makes a complete meal. You can also use a bowl that shows off the vibrant colors of the curry. Garnish with fresh cilantro right before serving. This adds a pop of green and fresh flavor. Lime wedges on the side bring a zesty kick. If you want to add crunch, include some roasted cashews or peanuts. They add a fun texture contrast to the creamy curry. You can easily change this recipe to fit your taste. If you like it spicier, add more red curry paste or fresh chili. Want more veggies? Toss in bell peppers, carrots, or peas for extra color and nutrients. If you’re not into chickpeas, swap them for lentils or even chicken. This dish adapts well to different proteins. For a richer flavor, try adding a splash of soy sauce or tamari. Have fun with it! Each change can create a new, exciting version of coconut curry chickpeas. Pro Tips Customize the Spice Level: Adjust the amount of red curry paste based on your personal spice tolerance. Start with a smaller amount and add more as needed to reach your desired heat. Enhance Coconut Flavor: For a more intense coconut taste, consider adding a splash of coconut cream on top before serving or using a mix of coconut milk and cream in the recipe. Storage Tips: This curry can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of vegetable broth if it thickens too much. Boost Nutrients: Feel free to add other vegetables like bell peppers, carrots, or broccoli to the mix for added nutrition and color. Just adjust the cooking time accordingly. {{image_4}} You can easily add protein to your coconut curry chickpeas. If you want meat, try chicken or shrimp. Cut the chicken into small pieces. Cook it in the pot before adding the onion. For shrimp, add them when the chickpeas go in. They cook fast and will keep their flavor. Both options add a nice touch and make the meal heartier. If you want a vegetarian twist, try tofu or tempeh. For tofu, use firm or extra-firm. Cut it into cubes and fry it until golden. This step adds texture and flavor. For tempeh, slice it thin and sauté until crispy. Add either when you mix in the chickpeas. They soak up the curry sauce well and boost protein. Adjusting the spice level is easy. If you like it hot, add more red curry paste. You can also mix in fresh chili peppers. For less heat, reduce the curry paste. Taste as you go to find your perfect balance. Remember, you can always add, but it’s hard to take away once mixed in. Enjoy experimenting with flavors! To store your Coconut Curry Chickpeas, let them cool down first. Then, transfer the curry to an airtight container. This helps keep the flavors fresh. Place the container in the fridge. It stays good for about 3-5 days. When you want to enjoy it again, just remember to check for any off smells or changes in color. You can freeze Coconut Curry Chickpeas for later use. First, let the dish cool completely. Next, put it in a freezer-safe container or a zip-top bag. Make sure to remove excess air from the bag. Label it with the date. This dish can last in the freezer for up to 2-3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, you can use the stove or microwave. If using the stove, pour the curry into a pot. Heat it over low to medium heat, stirring often. This keeps it from sticking. If using a microwave, place the curry in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. If needed, add a splash of water or broth to loosen it up. Yes, you can use dried chickpeas. However, you need to soak and cook them first. Soak dried chickpeas overnight in water. This helps soften them. After soaking, boil them for about 1 to 1.5 hours. Make sure they are tender before adding them to the curry. If you don't have coconut milk, you can use almond milk or soy milk. Both will change the taste a bit. You can also use heavy cream for a richer flavor, but it won't be dairy-free. Mixing unsweetened almond milk with a bit of coconut extract can give a similar flavor. Coconut Curry Chickpeas can last in the fridge for about 4 to 5 days. Store it in an airtight container to keep it fresh. When you reheat it, stir well and check that it's hot throughout. If it thickens too much, add a splash of water or broth while reheating. Coconut Curry Chickpeas are simple but packed with flavor. You learned the main ingredients, essential spices, and how to prepare them. We covered tips for the right texture and customizing your dish. Variations let you add proteins or adjust the spice level. Proper storage ensures your meal lasts longer. In the end, this dish is flexible and fun to make. Enjoy exploring new flavors and making it your own.

Coconut Curry Chickpeas

A flavorful and creamy coconut curry featuring chickpeas and spinach, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 tablespoon brown sugar
  • 1 cup vegetable broth
  • 1 cup spinach (fresh or frozen)
  • 1 lime Juice of
  • to taste Salt and pepper
  • for garnish Fresh cilantro, chopped

Instructions
 

  • In a large pot or skillet, heat the coconut oil over medium heat. Once the oil is hot, add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
  • Next, add the minced garlic and grated ginger to the pot. Sauté for an additional minute, stirring frequently to prevent burning and to enhance the aroma.
  • Incorporate the red curry paste, ground cumin, and turmeric into the onion mixture. Stir well and cook for about 2 minutes, allowing the spices to release their full flavors.
  • Gradually pour in the coconut milk and vegetable broth, stirring thoroughly to combine all ingredients into a cohesive mixture.
  • Add the drained chickpeas and brown sugar to the pot. Season the mix with salt and pepper to your liking. Increase the heat slightly and bring the curry to a gentle simmer. Allow it to cook for 15-20 minutes, stirring occasionally to prevent sticking.
  • If using fresh spinach, fold it in during the last 5 minutes of cooking to retain its vibrant color and nutrients. For frozen spinach, mix it in along with the chickpeas to ensure proper heating.
  • After cooking, remove from heat and stir in the fresh lime juice. Adjust the seasoning with additional salt and pepper if desired.
  • To serve, ladle the curry into bowls and garnish generously with freshly chopped cilantro for a burst of flavor and color.

Notes

Serve over jasmine rice or quinoa, and add lime wedges for extra flavor.
Keyword chickpeas, coconut, curry, vegetarian