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To make creamy coconut curry chickpeas, gather these simple items: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup coconut milk - 1 tablespoon coconut oil - 1 medium onion, diced - 2 garlic cloves, minced - 1 inch piece of fresh ginger, grated - 1 bell pepper (red or yellow), chopped into bite-sized pieces - 1 cup fresh or frozen spinach - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - Salt and freshly ground black pepper to taste For a burst of flavor and color, you can add: - Fresh cilantro leaves, for garnish - Lime wedges, for a citrusy kick I love serving this dish with: - Cooked rice, to soak up the sauce - Fluffy quinoa, for a protein boost {{ingredient_image_2}} To start, gather all your ingredients. You will need: - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup coconut milk - 1 tablespoon coconut oil - 1 medium onion, diced - 2 garlic cloves, minced - 1 inch piece of fresh ginger, grated - 1 bell pepper (red or yellow), chopped into bite-sized pieces - 1 cup fresh or frozen spinach - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - Salt and freshly ground black pepper to taste - Fresh cilantro leaves, for garnish - Cooked rice or quinoa, for serving First, heat the coconut oil in a large skillet over medium heat. Add the diced onion and cook for about five minutes. You want the onion soft and translucent. Next, add the minced garlic and grated ginger. Cook for one more minute to wake up their flavors. Now, add the chopped bell pepper to the skillet. Sauté for three to four minutes until it starts to soften. Then, sprinkle in the curry powder, ground cumin, and turmeric. Stir well for one to two minutes so the spices coat the veggies. Slowly pour in the coconut milk and add the rinsed chickpeas. Stir everything together until mixed. Bring this mixture to a gentle simmer. Cook it for about ten minutes to let the flavors blend. If you use frozen spinach, add it now and stir until it’s thawed. For fresh spinach, fold it in just a few minutes before serving so it wilts nicely. Season the curry with salt and freshly ground black pepper to taste. Adjust the spices or coconut milk based on your liking. To serve, spoon the creamy curry over cooked rice or fluffy quinoa. Top with fresh cilantro leaves for a pop of color and flavor. For a fun twist, serve in deep bowls and add a wedge of lime on the side. Enjoy the vibrant colors and rich flavors of your creamy coconut curry chickpeas! To boost the flavor of your creamy coconut curry chickpeas, use fresh herbs. Fresh cilantro adds brightness. You can also add a squeeze of lime juice for zing. Toasting spices like curry powder can deepen their taste. Simply heat them in the pan before adding other ingredients. A splash of soy sauce or tamari can add umami, too. One common mistake is not rinsing the chickpeas. Rinsing removes excess sodium and improves taste. Another mistake is overcooking the spinach. Fresh spinach should wilt just before serving. Cooking it too long can make it mushy. Lastly, don’t skip tasting as you cook. Adjusting seasoning along the way ensures a balanced flavor. To control the heat, start with a small amount of curry powder. You can always add more later. If it gets too spicy, add more coconut milk to tone it down. You can also add a touch of sugar to balance the heat. For a milder dish, skip the spices altogether or use sweet curry powder. Pro Tips Use Fresh Spices: For the best flavor, use fresh spices rather than pre-ground ones. This enhances the aroma and taste of your curry. Adjust Creaminess: If you prefer a thicker curry, let it simmer longer to reduce the coconut milk. This will intensify the flavors and creaminess. Experiment with Veggies: Feel free to add other vegetables like zucchini or carrots for added nutrition and texture. Just make sure to adjust cooking times accordingly. Garnish Wisely: Fresh herbs like cilantro or basil make a great garnish, but consider adding a squeeze of lime juice for a refreshing tang that brightens the dish. {{image_4}} This creamy coconut curry is already vegan and gluten-free! You don’t need to change much. Use coconut milk as your base. Chickpeas provide protein and fiber. They fit well in any diet. To keep it gluten-free, ensure all spices are gluten-free. You can add more veggies for extra flavor. You can swap some ingredients based on what you have. If you lack coconut milk, almond milk is a good choice. For an extra kick, try adding diced jalapeños. You can replace chickpeas with lentils or black beans. Use any bell pepper you like. If you want greens, kale works too. You can make this curry on the stove or in a slow cooker. For stovetop, follow the steps in the recipe. If you use a slow cooker, sauté the onion, garlic, and ginger first. Then add everything else and cook on low for 4-6 hours. You can also use an Instant Pot for a quick cook. Just set it for 10 minutes and let it naturally release. Each method brings out different flavors! To store your creamy coconut curry chickpeas, let them cool first. Place them in an airtight container. This keeps the dish fresh for future meals. You can safely store leftovers in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of freshness. When you want to enjoy your leftovers, reheat them gently. Use a saucepan over low heat. Stir occasionally to prevent sticking. If the curry seems too thick, add a splash of water or coconut milk. You can also microwave it. Place in a microwave-safe bowl and cover. Heat in 30-second intervals, stirring in between, until warm. If you want to save the dish for longer, freezing is a great option. Allow the curry to cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as it may expand. You can freeze creamy coconut curry chickpeas for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat on the stove for the best taste. Yes, you can use dried chickpeas. First, soak them overnight in water. Then, cook them until soft. This takes about 1-2 hours. Canned chickpeas save time and are ready to use. They have a great taste too. You can serve this dish with many sides. Here are some tasty options: - Cooked rice - Fluffy quinoa - Warm naan bread - Fresh salad - Steamed vegetables Each option adds texture and flavor. You can mix and match based on your mood or what you have. To add spice, try these ideas: - Add more curry powder or a pinch of cayenne pepper. - Toss in fresh chopped chili peppers. - Serve with hot sauce on the side. Start with a little spice, and taste as you go. Adjust to your liking for the perfect heat! In this post, we explored the ingredients, preparation, and serving tips for creamy coconut curry chickpeas. We covered enhancements for flavor, common mistakes, and ways to adjust spiciness. You learned about vegan options and storage advice as well. Use these tips to create delicious meals. Experiment with garnishes and sides. Enjoy the cooking process, and have fun making this dish your own!

Creamy Coconut Curry Chickpeas

A delicious and creamy curry made with chickpeas, coconut milk, and fresh vegetables, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 bell pepper chopped into bite-sized pieces
  • 1 cup fresh or frozen spinach
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • for serving cooked rice or quinoa

Instructions
 

  • In a large skillet or saucepan, heat the coconut oil over medium heat until melted. Add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent.
  • Next, stir in the minced garlic and grated ginger, cooking for an additional minute until they release their aromatic flavors.
  • Incorporate the chopped bell pepper into the skillet and sauté for 3-4 minutes until it softens slightly.
  • Sprinkle the curry powder, ground cumin, and turmeric over the vegetables. Stir well to ensure all the veggies are fully coated with the spices and sauté for 1-2 minutes to deepen their flavors.
  • Slowly pour in the coconut milk, followed by the rinsed chickpeas. Stir all the ingredients together until thoroughly combined.
  • Bring the mixture to a gentle simmer, adjusting the heat as necessary, and let it cook for about 10 minutes. This allows the flavors to blend beautifully.
  • If using frozen spinach, add it at this stage and stir until it's fully defrosted. If using fresh spinach, fold it in just a few minutes before serving, allowing it to wilt without overcooking.
  • Season the curry with salt and freshly ground black pepper to taste. Feel free to adjust the spices or the amount of coconut milk according to your preference.
  • Serve the creamy curry over a bed of cooked rice or fluffy quinoa, and top generously with fresh cilantro leaves for a burst of color and flavor.

Notes

For an appealing visual, serve the curry in deep bowls and sprinkle with additional cilantro and a wedge of lime on the side for an extra citrusy kick.
Keyword chickpeas, coconut, curry, vegetarian