Description
Chickpea & Vegetable Coconut Curry is a rich, aromatic dish made with chickpeas, vegetables, and coconut milk, all simmered together with a blend of spices. The curry is both hearty and light, offering a perfect balance of textures and flavors. The combination of chickpeas and vegetables like sweet potatoes, cauliflower, carrots, and spinach makes it a satisfying and nutrient-packed meal.
Ingredients
Scale
For the Curry:
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- 1 can (14 oz) coconut milk (full-fat or light)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup sweet potato, diced
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup spinach or kale, chopped
- 1/2 cup vegetable broth (or water, as needed)
- Salt and pepper, to taste
For Serving:
- Cooked basmati rice, jasmine rice, or naan bread
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for extra tang)
Instructions
1. Sauté the Aromatics:
- Heat the coconut oil in a large skillet or pot over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, until softened.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add the Spices:
- Sprinkle in the curry powder, turmeric, cumin, and paprika (if using). Stir well to coat the onions, cooking for 1–2 minutes to toast the spices.
3. Add the Liquids and Vegetables:
- Pour in the coconut milk and diced tomatoes, stirring to combine.
- Add the diced sweet potato, cauliflower, and carrots. If the mixture is too thick, add 1/2 cup of vegetable broth or water.
- Season with salt and pepper to taste.
4. Simmer the Curry:
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender.
5. Add the Chickpeas and Greens:
- Stir in the chickpeas and cook for another 5 minutes to heat through.
- Add the spinach or kale and cook for 2–3 minutes, until wilted.
6. Final Touches:
- Taste and adjust the seasoning with more salt, pepper, or spices as needed.
- If desired, squeeze fresh lime juice over the curry for brightness.
7. Serve:
- Serve the curry hot over a bed of cooked rice or with naan bread on the side.
- Garnish with fresh cilantro and lime wedges.
Notes
Serve this curry with steamed basmati rice, quinoa, or warm naan bread for a hearty and satisfying meal. For added richness, stir in a handful of spinach or a squeeze of fresh lime juice just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-inspired
Keywords: Chickpea & Vegetable Coconut Curry