Chickpea Curry
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!
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Servings: 4
Calories: 524kcal
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
Nutrition
Serving: 1g | Calories: 524kcal | Carbohydrates: 59g | Protein: 15g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Sodium: 825mg | Fiber: 11g | Sugar: 7g