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    Home » Dinner

    Coconut Chickpea Curry

    Published: Jan 24, 2022 · Modified: Sep 6, 2023 by Kristin · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

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    A red braiser with a chickpea curry mix with text that says spinach and chickpea curry.
    A plate of rice with a curry mix being placed on top with text that says spinach and chickpea curry.
    A red braiser with a chickpea curry mix with text that says spinach and chickpea curry.

    Coconut chickpea and spinach curry made with a tomato and coconut milk sauce. Eat on its own or spoon over a bed of rice and serve with a side of sourdough naan. This is a great weeknight dinner and makes amazing leftovers.

    A braiser with spinach and chickpea curry with a bowl of rice and a wooden spoon.

    This curry dish is so simple to make plus it's full of good-tasting healthy foods. The combination of crushed tomatoes, coconut milk, and curry spice will have you spooning up that creamy sauce.

    One thing I love about this dish is I typically have just about everything on hand at all times. Chickpeas, crushed tomatoes, canned coconut milk, ginger, garlic, rice, and spices are all pantry staples in my kitchen.

    It comes together quickly and makes for even better leftovers for the next day.

    Serve with a side of sourdough discard naan.

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • 📋Recipe

    Ingredients

    Chickpeas: Using canned chickpeas, or garbanzo beans for this recipes is a great way to have dinner on the table fast and easy.

    They are full of fiber, potassium, B-vitamins, and iron. When prepared correctly, they taste really good too.

    While dried chickpeas are the healthier option, canned is a faster, more convenient way to go. If you have the time, dried chickpeas are the better choice.

    Red Curry Powder: This recipe calls for a red curry powder. While I typically like to make my own spice blends, for this particular recipe I use McCormicks Red Curry Powder.

    Coconut Oil: This oil really compliments the coconut milk and is a great choice. Olive oil or butter can also be used.

    Fresh Ginger: The preferred type of ginger is freshly grated. If you do not have fresh on hand, ground can also work. About ½ a teaspoon.

    Vegetable Stock: This dish was created to be a vegetarian option but if vegetable stock is not available chicken stock can also be used.

    Bastami Rice: Serve over a bed of Bastami rice.

    See the recipe card for quantities.

    Instructions

    First, start off by cooking the rice according to package directions.

    While the rice is cooking prepare the curry.

    Start off by melting the coconut oil in a large braiser or sautee pan over medium heat.

    Add in the onions and cook until soft and translucent. About 3-5 minutes.

    Mushrooms and onions being sautéed in a braiser in coconut oil.

    Add in the mushrooms and continue cooking until soft. About another 3-5 minutes.

    Add in spices, garlic, and ginger then stir to coat. Cook for 30 seconds or until you can start to smell the garlic.

    Braiser with mushrooms simmering in a vegetable broth.

    Pour in the vegetable broth and using a wooden spoon, scrape the bottom of the pan incorporating all the brown bits stuck to the bottom.

    Allow to simmer for a few minutes until the liquid reduces.

    Braiser with chickpeas and mushrooms.

    Add in the chickpeas. Make sure the juices from the cans are drained out before adding in the chickpeas. We don't want that extra liquid in this mix.

    Braiser with chickpeas and coconut milk being added. Mixed together with a wooden spoon.

    Add in the crushed tomatoes and canned coconut milk. Stir well to fully incorporate the coconut cream.

    A braiser with a creamy tomato, coconut curry sauce and fresh mushrooms. Stirred together with a wooden spoon.

    Bring the mix up to a low boil and reduce it down to a simmer. Allow cooking for 10-15 minutes or until it has reduced in size and thickened up.

    Plate with rice and naan. A wooden spoon pouring on a chickpea, spinach curry mix.

    Add in the baby spinach and cook until it has wilted down. Don't cook too much or they will break down and get slimy.

    They are done when the spinach leaves shrink up and still look like little spinach leaves. Should only take a minute or two.

    The spinach will continue to cook a bit more once removed from heat. Better to have the spinach under-cooked than cooked too much.

    Serve over a bed of basmati rice and a side of naan bread.

    Do you have a sourdough starter? Make your own sourdough discard naan.

    Equipment

    For this recipe, I use my 3.5 qt enameled coated braiser. This is the most used pot in my kitchen. It has lower sides making things like this much easier to tend to.

    If you don't have a braiser you can also use a large saute pan or dutch oven.

    Make sure it's at least 3 quarts.

    Storage

    Store the curry in an airtight container in the refrigerator. Will keep up to 3-4 days.

    Store rice and curry separately so the rice doesn't get mushy.

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    📋Recipe

    Plate with rice and naan. A wooden spoon pouring on a chickpea, spinach curry mix.

    Coconut Chickpea Curry

    Author: Kristin
    Coconut chickpea and spinach curry made with a tomato and coconut milk sauce. Eat on its own or spoon over a bed of rice and serve with a side of naan. This is a great weeknight dinner and makes amazing leftovers. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4 People
    Calories 92 kcal

    Equipment

    • Braiser
    • Wooden Spoon

    Ingredients
      

    • 2 Tablespoons Coconut Oil - Can substitute for olive oil
    • ½ Large Onion - Diced
    • 8oz Baby Bella Mushrooms - Sliced
    • 2 teaspoon Fresh Ginger - Grated
    • 2-3 Garlic Cloves - Minced
    • 2 teaspoons Red Curry Powder
    • 1 teaspoon salt
    • 1 teaspoon Turmeric
    • 1 Cup Vegetable Stock
    • 2 16 ounce cans Chickpeas
    • 1 14oz Can Crushed Tomatoes
    • 1 14 oz Can Coconut Milk
    • 2-3 Cups Baby Spinach - Packed

    For Serving

    • Basmati rice - Or Jasmine
    • Naan

    Instructions
     

    • Start off by cooking rice according to the package directions.
    • While rice is cooking, prepare the curry.
    • Start off by melting the coconut oil in a large braiser or sautee pan over medium heat.
    • Add in the onions and cook until soft and translucent. 3-5 minutes.
    • Add in mushrooms and continue cooking until soft. About another 3-5 minutes.
    • Add in spices, garlic, and ginger and stir to coat. Cook for 30 seconds or until you can start to smell the garlic.
    • Pour in the vegetable broth and using a wooden spoon, scrape the bottom of the pan incorporating all the brown bits stuck to the bottom.
    • Allow to simmer for a few minutes until the liquid reduces.
    • Add in the chickpeas. Make sure the juices from the cans are drianed out before adding in the chickpeas. We don't want that extra liquid in this mix.
    • Add in the crushed tomatoes and canned coconut milk. Stir well to fully incorporate the coconut cream.
    • Bring the mix up to a low boil and reduce it down to a simmer. Allow cooking for 10-15 minutes or until it has reduced in size and thickened up.
    • Add in baby spinach and cook until it has wilted down. Don't cook too much or they will break down and get slimy. They are done when the spinach leaves shrink up and still look like little spinach leaves. Should only take a minute or two.
    • Serve warm over a bed of basmati rice and a side of naan bread.

    Notes

    ~ Store curry and rice in separate containers. The curry will make the rice mushy if kept in the same place. Or make new rice before serving leftovers. 
    ~ Dried chickpeas are better than canned. I typically used canned in this recipe to make it faster. If you have the time soaking dried chickpeas first is ideal.
    ~ The recipe calls for Basmati rice but jasmine is a good alternative. Either one works great. 

    Nutrition

    Calories: 92kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 338mgPotassium: 342mgFiber: 1gSugar: 2gVitamin A: 1544IUVitamin C: 6mgCalcium: 36mgIron: 1mg
    Did you try this recipe?Leave a comment and rating below.

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