Easy Coconut Chickpea Curry Recipe With Spinach
In just 30 minutes, you can have this delicious and comforting Coconut Chickpea Curry dish on your dinner table. Perfect for meal prep, this recipe brings together the creaminess of coconut milk, the heartiness of chickpeas, and a tantalizing blend of spices. This recipe is one of my all-time favorites to make because it is super easy to make, almost impossible to mess up, and is so creamy and delicious! Whether you're looking for a hearty, vegan, gluten-free, or dairy-free option, this flavorful curry dish has got you covered.
Background on the Recipe
One question I get asked a ton is, what’s my favorite thing to cook?
Well, THIS IS THE RECIPE!
Why? Because it’s unbelievably easy, it’s hard to mess up, and it’s total comfort in a bowl.
I honestly go back for seconds every single time.
I made this for my dad, and he is not a curry fan, nor does he like spicy food - but he loved it!!
It is not spicy; it’s so flavorful and so cozy.
There’s something about the creamy coconut that makes this dish feel indulgent and cozy!
Great for Meal Prep
Carve out 30 minutes from your weekend & do yourself a favor and make this recipe.
This is one of those recipes that gets better with time (the longer it sits in the fridge, the yummier it will taste).
My batch usually lasts about 3-4 meals. Meal prep it for yourself & enjoy it throughout the week, or make enough for your whole family to enjoy during a busy weeknight!
How I Like to Serve the Curry
It’s not traditional to curry, but with my Persian twist, I love to serve it with a little bit of yogurt.
Traditionally, in Persian cuisine, we serve our stews with a little plain full-fat yogurt on the side.
To keep this vegan, you can serve with some coconut yogurt. Or, to add some protein, add a little bit of full-fat plain Greek yogurt.
Adding Chicken
If you want to add some protein, just add 1-2 diced chicken breasts into the pan with the onions and sauté for an additional 8-10 minutes to cook through.
Alternatively, you can add shredded rotisserie chicken.
This creamy chickpea coconut curry is such a perfect meal prep recipe when you only have 30 minutes. It’s creamy, decadent, flavorful and balanced!It’s great for all of my friends looking to get into plant based cooking! This recipe is vegan, gluten free and dairy free.
Nutritional Benefits
Adding turmeric to this dish is great for reducing inflammation in the body. But fun fact, it has to be paired with black pepper for your body to actually absorb it! So that's why you’ll see those two ingredients paired together!
Did you know that spinach has a ton of plant-based iron in it? Well, the only way iron is absorbed in the body is if it is paired with citrus! That’s why we add that lime in there! Plant-based nutrition with tons of iron!
Chickpeas are filled with folate, which is essential for brain and nerve function! It’s important for the development of brain nerves, so all you expecting mamas out there, go ahead and add some chickpeas into your diet!
Dietary Restrictions
This recipe is vegan, gluten-free, and dairy-free.
Great for those looking into more plant-based meals.
Coconut Chickpea Curry Cook Along
Watch my YouTube Cook Along video to learn how to make this delicious Coconut Chickpea Curry recipe! Here’s what you’ll learn in my step-by-step tutorial:
How to make the best basmati rice every single time!
How to get your body to absorb the most plant-based iron.
How to get a creamy sauce without cream or milk!
Ways to add fiber in a meal without making a salad.
Grocery List for the Cook Along
Produce List
3 cups spinach, fresh OR 1 cup frozen
1 sweet onion
2 cloves garlic
2 limes
1 bunch parsley
Frozen
1/2 cup green peas, frozen
Pantry
1x 15.5 oz can of chickpeas
1x 13.5 oz can of full-fat coconut milk (not coconut cream)
2 cups rice, basmati works best
Seasoning/Spices
2 tablespoons coconut oil
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon ground turmeric
1/8 teaspoons black pepper
How to Make Coconut Chickpea Curry
Wash the rice. Place rice in a saucepan and cover the rice with water. Swirl your hands through the water, then drain carefully. Repeat about 5-6 times until the water being drained is no longer cloudy.
In the same saucepan, add the water and salt to the rice. Bring rice to a boil (about 3-4 minutes), then cover with a lid and reduce heat to medium/low for about 15 minutes. If you want more details, check out my How to Make Fluffy Rice blog post.
Peel and dice the onions.
To cook the curry, heat the coconut oil in a large pan on medium/high.
Add the onion into the warm oil and sauté for about 5 minutes until translucent.
While the onion is cooking, drain and rinse the canned chickpeas. Set aside.
Add curry powder, salt, garlic powder, turmeric, and black pepper to the onion and sauté for about 30 seconds until fragrant.
Combine the chickpeas and coconut milk to the pan. Mix to combine. Cover with a lid to simmer for 10 minutes, stirring occasionally.
Remove curry from heat. Add fresh chopped spinach, stirring until wilted and warm. Add the lime juice. Stir to combine.
Serve curry over the fluffy white rice.
Related Posts
More Rice Recipes
More Vegan Recipes
FAQ
What ingredients do I need to make coconut chickpea curry?
To make coconut chickpea curry, you will need fresh spinach, chickpeas, full-fat coconut milk, diced onion, lime juice, coconut oil, curry powder, sea salt, garlic powder, turmeric, and black pepper. These are all the ingredients you will need to make a delicious and flavorful coconut chickpea curry.
What spices are used in coconut chickpea curry?
The spices used in coconut chickpea curry are curry powder, salt, garlic powder, turmeric, and black pepper. These spices give the curry its flavorful and aromatic taste.
What type of coconut milk is best for coconut chickpea curry?
The best can of coconut milk for coconut chickpea curry is a full fat coconut milk. The recipe specifically calls for a can of full-fat coconut milk, which will give the curry a creamy and rich texture. Using full-fat coconut milk adds a delicious coconut flavor and enhances the overall taste of the curry. It's important not to substitute with light coconut milk, low-fat coconut milk, or coconut cream as they may not provide the same creamy consistency and flavor.
Is coconut chickpea curry vegan-friendly?
Yes, coconut chickpea curry is vegan-friendly. The recipe contains no animal products, such as meat, dairy, or eggs. It is a plant-based dish that is perfect for those following a vegan diet.
Is coconut chickpea curry an Indian dish?
Coconut chickpea curry is considered an Indian dish. It incorporates traditional Indian spices such as curry powder, turmeric, and garlic powder, and also uses coconut milk, which is commonly used in Indian cuisine. Coconut chickpea curry is a flavorful and popular dish in many regions of India.
What vegetables can I add to coconut chickpea curry?
You can add various vegetables to this vegan coconut chickpea curry to make it even more nutritious and flavorful. Some popular veggies include bell pepper, diced tomatoes, carrots, red onion, cauliflower florets, sweet potatoes, and zucchini. These extra veggies will add vibrant color, texture, and additional vitamins and minerals to the curry.
How can I thicken coconut chickpea curry?
Simmer it longer: If the curry is too thin, you can continue simmering it uncovered for a little longer. This will allow some of the liquid to evaporate and thicken the sauce.
Mash some chickpeas: Take a spoonful of chickpeas from the curry and mash them with a fork or potato masher. Then, stir the mashed chickpeas back into the curry. The mashed chickpeas will help thicken the sauce.
Make a slurry: Mix a tablespoon of cornstarch with a tablespoon of water to make a slurry. Add the slurry to the curry and stir well. Simmer for a few more minutes until the sauce thickens.
Coconut milk reduction: If you have extra time, you can thicken the curry by reducing the coconut milk. Pour the coconut milk into a separate saucepan and simmer it over medium heat until it thickens and reduces in volume. Then, add the reduced coconut milk back into the curry.
What should I serve with coconut chickpea curry?
Rice: Serve the curry over fluffy white or brown rice. My favorite to use is basmati rice. The light and aromatic rice pairs well with the creamy curry and helps to balance out the flavors.
Naan bread: Indian breads like naan or roti are perfect for scooping up the curry and savoring every last bit. The warm and soft bread complements the richness of the dish.
Quinoa: For a healthier alternative to rice, you can serve the curry with quinoa. Quinoa adds a nutty flavor and a slightly chewy texture that complements the creaminess of the curry.
Salad: If you want to add some freshness to your meal, serve the curry alongside a simple salad. A mix of greens, red pepper, sliced cucumbers, and cherry tomatoes with a light dressing can provide a nice contrast to the rich flavors of the curry.
Yogurt: Serving the curry with a dollop of yogurt is a Persian twist that adds a creamy and tangy element to the dish. You can use coconut yogurt to keep it vegan or opt for full-fat plain Greek yogurt for added protein.
This easy Chickpea Coconut Curry Recipe With Spinach is the perfect dish for home cooks seeking a delicious meal to make with just a little effort. With 30 minutes of cooking time, and creamy coconut milk, and flavorful warm spices, it's the best comfort food to make. The recipe is incredibly versatile and can be adapted to suit various dietary preferences, as it is vegan, gluten-free, and dairy-free.
Additionally, it offers a range of nutritional benefits, such as reducing inflammation and providing plant-based iron and folate. Whether enjoyed as a cozy weeknight dinner or prepared in advance for meal prepping, this easy Coconut Chickpea Curry is sure to satisfy your taste buds.
Coconut Chickpea Curry Recipe With Spinach
Ingredients
- 3 cups spinach, fresh
- 1 (15.5 oz) can chickpeas
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup onion, diced
- 2 tablespoons lime juice
- 1 tablespoon coconut oil
- 1 tablespoon curry powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/8 teaspoon black pepper
- 2 cups Basmati rice
- 2 3/4 cup water
- 1 teaspoon salt
Instructions
- Wash the rice. Place rice in a saucepan and cover the rice with water. Swirl your hands through the water, then drain carefully. Repeat about 5-6 times until the water being drained is no longer cloudy.
- In the same saucepan, add the water and salt to the rice. Bring rice to a boil (about 3-4 minutes) then cover with a lid and reduce heat to medium/low for about 15 minutes. If you want more details, check out my how to make fluffy rice blog post. https://jazz-leaf.com/recipes-index-full/how-to-make-fluffy-rice
- Peel and dice the onions.
- To cook the curry, heat the coconut oil in a large pan on medium/high.
- Add the onion into the warm oil and sauté for about 5 minutes until translucent.
- While the onion is cooking, drain and rinse the canned chickpeas. Set aside.
- Add curry powder, salt, garlic powder, turmeric and black pepper to the onion and sauté for about 30 seconds until fragrant.
- Combine the chickpeas, coconut milk to the pan. Mix to combine. Cover with a lid to simmer for 10 minutes, stirring occasionally.
- Remove curry from heat. Add fresh chopped spinach, stirring until wilted and warm. Add the lime juice. Stir to combine.
- Serve curry over the fluffy white rice.
