Chickpea Curry Coconut Milk (Printable Version)
Savory chickpeas cooked in coconut milk with aromatic spices and fresh cilantro for added flavor.
# Ingredients Required:
→ Oils
01 -
30 ml mild oil (avocado, grapeseed, vegetable, or coconut)
→ Vegetables and Aromatics
02 -
1 small onion, finely chopped
03 -
½ small green bell pepper, finely chopped
04 -
4 garlic cloves, minced
05 -
25 g fresh ginger, peeled and minced
06 -
Large handful baby spinach
→ Spices
07 -
½ teaspoon ground cumin
08 -
2 teaspoons garam masala
09 -
1 teaspoon paprika (not smoked)
10 -
½ teaspoon ground turmeric
11 -
⅛ to ¼ teaspoon cayenne pepper
→ Wet Ingredients
12 -
3 tablespoons tomato paste (approx. 45 g)
13 -
1 can (400 ml) coconut milk
14 -
300 ml vegetable or chicken broth
15 -
1-2 teaspoons maple syrup or coconut sugar (optional)
16 -
Juice of 1 lime or lemon (about 15 ml)
→ Legumes
17 -
2 cans (800 g drained) chickpeas, rinsed
→ Herbs and Seasoning
18 -
2 tablespoons fresh cilantro, chopped (plus more for serving)
19 -
Sea salt and ground black pepper, to taste
# Guide to Cooking:
01 -
Heat oil in a large sauté pan or Dutch oven over medium-high. Add onion and green bell pepper; cook until softened, about 4 minutes.
02 -
Stir in minced garlic and ginger. Cook, stirring frequently, for 2 minutes until fragrant.
03 -
Add cumin, garam masala, paprika, turmeric, cayenne, and tomato paste. Cook for 2 minutes, stirring often to release aromas.
04 -
Pour in coconut milk, stirring to dissolve tomato paste. Add broth and optional sweetener, then chickpeas. Combine thoroughly.
05 -
Bring to a gentle simmer and cook for 8 minutes, stirring occasionally. Add more broth if a thinner consistency is desired.
06 -
Stir in baby spinach and simmer until wilted, about 2 minutes. Remove from heat; add lime juice, season with salt and pepper, then stir in cilantro.
07 -
Serve warm alongside basmati, white or brown rice, chapati, naan, flatbread, or quinoa with lime or lemon wedges if desired.
# Extra Suggestions:
01 -
If a thinner consistency is preferred, gradually add extra broth during simmering.