Quick Coconut Chickpea Curry

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We all need some spice in our life. But I believe that we need to spice up our food and excite our tastebuds as well. For me, there is nothing better than a bowl of warm curry and rice. The very thought of eating curry gets my pulse racing and makes me run to the kitchen.

The recipe that I am sharing today is simple, easy and you will be able to dish this up in no time. This Coconut Chickpea curry is a rich curry with tomatoes, coconut cream, and the perfect blend of Indian spices. It comes together in 40 minutes and is great for vegans. It is also very nutritious and filling as it contains protein from the chickpeas and iron from the spinach. The coconut milk brings a subtle sweetness and creaminess to the dish. The magic ingredient in this recipe is the curry powder. Curry powder is made with cumin, coriander, turmeric, and ground ginger. I love the addition of spinach, but you can make the curry without the spinach and it would taste equally delicious. 


I like to serve the curry over steamed Basmati rice and top with fresh cilantro to bring some freshness. This is the perfect way to spice up your night and I promise that after trying this recipe you'll be tempted to make it again and again.  








Quick Coconut Chickpea Curry Quick Coconut Chickpea Curry
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4 servings
Calories per serving: 333kcal


Ingredients:
  • 1 red onion
  • 1-inch fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 large tomatoes
  • 1/2 tsp garam masala
  • 1-1.5 tbsp curry powder
  • 1/2 tsp pepper
  • 1/4 tsp turmeric
  • 1 tbsp oil
  • 400 ml full fat coconut milk
  • 200 ml water
  • 700g chickpeas, boiled
  • 2 handfuls spinach
  • salt to taste
  • chopped fresh cilantro for garnishing

Instructions:
  1. Heat a tbsp of oil in a large frying pan on medium heat.
  2. Add the red onion and cook until the onion becomes soft and translucent.
  3. Add the garlic and ginger and fry for a minute.
  4. Add the chopped tomatoes and fry until the tomatoes have softened.
  5. Add all the spices and salt and cook for 2-3 minutes.
  6. Now, add the coconut milk, water, and boiled chickpeas. Bring the mixture to a boil and then reduce the heat to medium-low.
  7. Simmer the coconut chickpea curry for another 15-20 minutes, stirring often.
  8. Stir in the spinach and cook until wilted.
  9. Serve hot over steamed Basmati rice or other accompaniments of choice and garnish with chopped fresh cilantro.

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