Chickpea Coconut Curry
Creamy, comforting, and packed with warm spices, this Chickpea Coconut Curry is a weeknight hero that feels indulgent without the fuss.
Servings: 4 servings
Equipment
- Heavy-based Pot
Ingredients
Ingredients
- 1 tbsp Coconut oil Melted
- 1 large Onion Finely diced
- 3 cloves Garlic Minced
- 400 grams Cherry tomatoes Halved
- 1 tsp Garam masala
- 1 tsp Curry powder
- 1/2 tsp Turmeric
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground cumin
- 1/2 tsp Sea salt Plus more to taste
- 1/2 tsp Grated ginger
- 1 tbsp Tomato paste
- 480 grams Cooked chickpeas Or 2 cans, drained
- 400 ml Coconut milk 1 can
- 200 ml Vegetable stock 1/2 can
- 2 cups Baby spinach
- 3 cups Cooked quinoa or rice To serve
- Chili flakes To serve, optional
Instructions
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion. Cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2-3 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture to a boil. Reduce the heat to low and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a sprinkle of chili flakes and cooked rice or quinoa.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This curry freezes well for up to 3 months.