If you like curry, you’ll LOVE this Coconut Chickpea Curry! Made with a delicious blend of onions, tomato sauce, garlic, coconut milk, and a handful of spices… it’s rich, creamy, and insanely addictive!
There are some dishes that are SO good I could lick my plate clean. Dishes I can’t get enough of. Dishes I eat more than I should of! And this Chickpea Curry is definitely one of them.
I’ve always been a BIG fan of curry, but until recently I had never attempted to make it. Sure, I had tried my hand at Curry Roasted Cauliflower (which is absolutely amazing, by the way) and Curry Dijon Chicken Salad, which has just a hint of curry flavor. But actual curry? I’ve always been scared of it. Until now.
This Coconut Chickpea Curry is my absolute FAVORITE new dinner recipe and I’m happy to report I’m no longer scared. Because it’s as easy as it is delicious (really!!) and everyone who has tried it LOVES it.
It’s a simple combination, made with onions, fresh garlic, tomato sauce, coconut milk, and chickpeas. I added some fresh spinach for flavor and texture and garnished it with some cilantro. Whether you’re new to curry and scared (like me) or have been making it for years… this is one EASY recipe you can’t pass up!
What you’ll need for this recipe
Oil, Onion & Garlic – This recipe starts with sautéed onions and garlic, which form a fragrant, flavorful base for the curry. I used 1 small yellow onion and 3 fresh garlic cloves, but you could also substitute a sweet onion and/or jarred minced garlic if you prefer.
Tomato sauce – Tomato sauce is another key ingredient in this curry. The recipe calls for straight tomato sauce, but since it’s only 1/3 cup, you can also use any leftover tomato based sauce you have on hand in your fridge (e.g. marinara sauce or even pizza sauce).
Chickpeas – This recipe uses 1 can of drained, rinsed chickpeas, which are the same as garbanzo beans. They can be labeled either way at the grocery store, and can also be found in a dry version if you prefer.
Spices – The spices are what give this curry its amazing flavor. I used a combination of turmeric, curry powder, ground ginger, cayenne, salt & pepper. Depending on the type of curry you use, you may choose to add more or less cayenne.
Coconut milk – Coconut milk gives this recipe a deliciously creamy flavor and texture. I used 1 can of full fat coconut milk, but you can also use a lite version if you prefer.
Spinach – Chopped fresh spinach is added right at the end for an extra dose of flavor, texture, and color. I used baby spinach for its milder flavor.
Rice – Cooked rice is the perfect complement to this curry. I would suggest jasmine rice, or for a healthier option, substitute cauliflower rice.
How to make Chickpea Curry
Sauté onion & garlic. Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté for 3 minutes.
Add tomato sauce, chickpeas, spices & coconut milk. Add the tomato sauce, chickpeas, spices, and coconut milk and stir well. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to develop.
Prepare rice. While the mixture is simmering, prepare the rice (or cauliflower rice) according to package instructions.
Add chopped spinach. Stir in 1 cup of finely chopped fresh spinach just before serving.
Garnish & serve. Garnish the curry with fresh cilantro as desired. Serve over cooked rice and enjoy!
Recipe Variations
- Use dried, soaked chickpeas in place of canned
- Substitute sweet (vidalia) onion or white onion
- Use jarred minced garlic or garlic paste in place of fresh minced garlic
- Substitute Greek yogurt, heavy cream, sour cream, or your favorite kind of milk for the coconut milk
- Serve over rice cauliflower instead of rice
- Omit the fresh spinach
- Add 1-2 cups finely chopped cauliflower along with the chickpeas
what type of curry should you use?
Most grocery stores carry a mild yellow curry powder, which is what I used in this recipe. Since it lacks a little “umph” I also added some cayenne pepper to the mixture. Aside from the basic grocery store curry, there are a number of different blends to choose from:
Dhansak. A tangy blend made up of popular flavours including fenugreek seeds, amchoor, cumin, coriander and cayenne chilli.
Madras curry powder. A rich, versatile blend with roots in south India. It has a sweet-hot touch thanks to the inclusion of ginger and cinnamon.
Chaat masala. A tangy, salty, sweet blend made with dried mango powder and black salt.
Vadouvan curry powder. A savory, aromatic blend of shallots, garlic, and mustard seeds.
Vindaloo curry powder. A a mix of classic curry powder spices such as black pepper, ginger, and turmeric but with an intense, spicy heat from Indian chiles.
Chickpea Curry
Ingredients
- 2 cups cooked rice
- 1 Tablespoon olive oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 14 ounce can chickpeas drained and rinsed
- 1/3 cup tomato sauce
- 1 can coconut milk
- 1 Tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1 cup finely chopped spinach
- Cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté for 3 minutes.
- Add the tomato sauce, chickpeas, spices, and coconut milk and stir well. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to develop.
- While the mixture is simmering, prepare rice according to package instructions.
- Stir 1 cup of finely chopped fresh spinach into the curry mixture just before serving.
- Garnish with fresh cilantro as desired. Serve over cooked rice and enjoy!
Notes
Recipe Variations
- Use dried, soaked chickpeas in place of canned
- Substitute sweet (vidalia) onion or white onion
- Use jarred minced garlic or garlic paste in place of fresh minced garlic
- Substitute Greek yogurt, heavy cream, sour cream, or your favorite kind of milk for the coconut milk
- Serve over rice cauliflower instead of rice
- Omit the fresh spinach
- Add 1-2 cups finely chopped cauliflower along with the chickpeas
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