Recipe: Coconut Chickpea Curry
Super easy and super tasty vegetarian and vegan chickpea curry ready in 30 minutes
Smooth satisfying bite of chickpeas stewed in thick creamy garam masala-spiced coconut sauce. It’s a genuinely easy and instantly satisfying dish that can be served harmoniously alongside rice, nan, popadoms or homemade flatbread.
Best of all you will be able to get this Coconut Chickpea Curry from the stove to the dinner table in under 30 minutes with the simple cooking technique. Garnish with coriander if you desire an extra touch of freshness.
If you liked this recipe you might also be interested in:
- Chickpea Spinach Curry with Fried Eggs – served with yoghurt and nam bread
- Bulgur Pilaf with Herb Yoghurt – with aubergine, dried cranberries and fennel yoghurt
- Spiced Feta Stuffed Aubergines – lentils infused with harissa spice, dried mint and lemon.
Homemade Flatbread couldn’t be more simple
Flour, salt water. That’s all you need along with a little folding and rolling to make the most freshest and delicious homemade flatbreads. Prepare in advance and keep warm wrapped in foil until ready to serve.
Coconut Chickpea Curry
Ingredients
- 1 onion chopped fine
- 3 garlic cloves crushed
- 1 large knob of ginger minced
- 1 tbsp garam masala
- 1 tbsp turmeric
- 1 green chilli chopped fine
- 100 g fresh chopped tomatoes
- 400 g tin or jar chickpeas liquid reserved
- 120 ml chickpea liquid
- 200 ml vegetable stock
- 200 ml coconut milk + 4 tbsp for garnish
- 150 g baby spinach or 300g frozen spinach, defrosted
- Squeeze lime juice
- 1 cup rice
- Optional: flatbreads to serve. Make your own recipe here
Instructions
- Cook rice to packet instructions.
- Fry onions in vegetable oil until soft. Add garlic, ginger, garam masala, turmeric and chilli, another splash of oil and a good pinch of salt. Cook gently for a few minutes until fragrant.
- Add the chopped tomatoes and cook for a couple of minutes then pour in chickpea liquid, vegetable stock, chickpeas and coconut milk. Bring to the boil then turn to simmer for 5 minutes.
- Remove pot from the heat, empty in spinach leaves and place a lid on top. Let the spinach wilt for 5 minutes inside the steaming pot of curry. After this time remove the lid and stir in a good squeeze of lime juice.
- Serve curry with rice and choice of nan, popadoms or flatbreads. Use extra coconut milk to drizzle over as a garnish.
Where to source ingredients:
Spices can be purchased online at:
UK: Spice of India
USA: Desi Basket
