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Coconut Chickpea Curry

Coconut Chickpea Curry
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Smooth satisfying bite of chickpeas stewed in thick creamy garam masala spiced coconut sauce. This coconut Chickpea Curry goes from stove to table in 30 minutes.

  • Author: Flaevor
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Vegetarian
  • Method: One Pot Cooking
  • Cuisine: Curry

Ingredients

Scale
  • 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
  • 100g fresh chopped tomatoes
  • 400g tin or jar chickpeas (liquid reserved)
  • 120ml chickpea liquid
  • 200ml vegetable stock
  • 200ml coconut milk (+ 4 tbsp for garnish)
  • 150g baby spinach (or 300g frozen spinach, defrosted)
  • Squeeze lime juice
  • 1 cup rice
  • Optional: flatbreads to serve. Make your own, recipe here

Instructions

  1. Cook rice to packet instructions.
  2. 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.
  3. 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.
  4. 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.
  5. Serve curry with rice and choice of nan, popadoms or flatbreads. Use extra coconut milk to drizzle over as a garnish.

Keywords: vegan chickpea curry recipe, vegetarian chickpea curry recipe, easy vegan recipes

Find it online: https://flaevor.com/coconut-chickpea-curry/