Go Back
As the world increasingly embraces the benefits of plant-based diets, chickpeas have emerged as a superstar ingredient, capturing the hearts and palates of health enthusiasts and culinary explorers alike. Rich in protein, fiber, and essential nutrients, these little legumes are not only versatile but packed with flavor. They serve as the perfect foundation for a myriad of dishes, one of which is the Tropical Creamy Coconut Chickpea Curry. This recipe combines the delightful creaminess of coconut with the hearty texture of chickpeas, creating a dish that is as nourishing as it is delicious.

Creamy Coconut Chickpea Curry Recipe

Indulge in the deliciousness of Tropical Creamy Coconut Chickpea Curry! This easy, plant-based dish features protein-packed chickpeas and creamy coconut milk, creating a nourishing and flavorful experience. With vibrant spices and fresh vegetables, it's perfect for busy weeknights or relaxing weekends. Dive into a culinary journey that balances taste and health in every bite! Get the recipe and explore the goodness today! #VeganRecipes #ChickpeaCurry #HealthyEating #PlantBased #CoconutMilk #EasyDinner
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

2 tablespoons coconut oil

1 onion, finely chopped

3 garlic cloves, minced

1 inch ginger, grated

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon cumin

1 teaspoon coriander

1 can (14 oz) diced tomatoes

1 cup spinach leaves, fresh

Salt and pepper to taste

1 tablespoon lime juice

Chopped cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

In a large skillet, heat coconut oil over medium heat. Once hot, add the chopped onion and sauté for 5-7 minutes until translucent.

    Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

      Add the curry powder, turmeric, cumin, and coriander, stirring for another minute to toast the spices.

        Pour in the diced tomatoes (with juices) and coconut milk, stirring to combine. Bring the mixture to a light simmer.

          Add the chickpeas and let the curry simmer for about 10-15 minutes, allowing the flavors to meld. Stir occasionally.

            Once thickened to your liking, mix in the fresh spinach leaves and cook until just wilted, about 2-3 minutes.

              Season the curry with salt, pepper, and lime juice. Adjust the seasoning according to your taste.

                Serve hot over cooked rice or quinoa and garnish with chopped cilantro.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4