Chickpea Coconut Curry

Prep: 15 mins Preparation time

Cook: 20 mins Cooking time

Total: 35 mins Total time

Description

This Chickpea Coconut Curry is a creamy, flavorful, and wholesome vegan dish made with pantry staples like canned chickpeas and coconut milk. It’s rich in protein and perfect for a quick weeknight dinner served with rice or naan.

Equipment

• Large saucepan or skillet
• Cutting board and knife
• Wooden spoon
• Can opener
• Measuring cups and spoons

Ingredients

• 1 tbsp Oil (coconut or olive)
• 1 Onion (chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Ginger (grated)
• 1 tbsp Curry powder
• 1/2 tbsp Ground cumin
• 1/4 tbsp Chili flakes (optional)
• 1 can (400g) Chickpeas (drained & rinsed)
• 1 can (400g) Coconut milk
• 1 Tomato (chopped) or 1/2 cup canned
• to taste Salt and black pepper
• 1 cup Spinach or kale (optional)
• to garnish Fresh cilantro
• to serve Cooked rice or naan

Instructions

1. Heat oil in a pan over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and ginger, cook 1 more minute.
2. Stir in curry powder, cumin, and chili flakes. Cook for 30 seconds to bloom the spices.
3. Add chickpeas and tomato. Cook for 3–4 minutes, stirring occasionally.
4. Add the coconut milk, bring to a gentle simmer, and season with salt and pepper. Simmer for 10 minutes until slightly thickened.
5. Stir in spinach or kale, cooking just until wilted.
6. Garnish with cilantro and serve hot with rice or naan.