Introduction

Welcome to the ultimate comfort food recipe that combines the rich, creamy flavors of coconut with the hearty goodness of chickpeas. This Easy Coconut Chickpea Curry is a delightful dish that is perfect for weeknight dinners, meal prep, or serving guests. It is not only simple to prepare but also packed with nutrients and flavors that make it both satisfying and healthy. Ideal for vegan and gluten-free diets, this curry is a versatile addition to your culinary repertoire.

Ingredients

For the Curry:

  • 2 tablespoons coconut oil (or any cooking oil of your choice)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 cup diced tomatoes (fresh or canned)
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 can (14 ounces) full-fat coconut milk
  • 1 cup vegetable broth (or water)
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder (optional, for heat)
  • Salt and black pepper, to taste
  • 1 tablespoon maple syrup (optional, for added sweetness)
  • 1 cup fresh spinach leaves (or kale, chopped)
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • 1 tablespoon lime juice (or lemon juice)

For Serving:

  • 1 cup cooked basmati rice (or any preferred rice or grain)
  • Naan bread (optional, for a complete meal)

Instructions

Preparing the Ingredients

  1. Mise en Place: Begin by gathering and preparing all your ingredients. Chop the onion, garlic, and red bell pepper. Grate the ginger and set aside. Rinse and drain the chickpeas, and dice the tomatoes if using fresh ones.
  2. Cook the Rice: If you’re serving the curry with rice, start cooking it according to the package instructions so that it’s ready when the curry is done.

Cooking the Curry

  1. Heat the Oil: In a large pot or Dutch oven, heat the coconut oil over medium heat. Once hot, add the chopped onion and cook until translucent, about 5 minutes.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes, or until fragrant, stirring frequently to prevent burning.
  3. Sauté the Bell Pepper: Add the diced red bell pepper to the pot and cook for 3-4 minutes, until slightly softened.
  4. Incorporate the Tomatoes: Stir in the diced tomatoes and cook for an additional 5 minutes, allowing them to break down and release their juices.
  5. Add Spices: Sprinkle the curry powder, ground cumin, turmeric, paprika, and chili powder (if using) over the mixture. Stir well to coat the vegetables with the spices, cooking for 2 minutes to enhance the flavors.
  6. Combine Chickpeas and Coconut Milk: Add the drained chickpeas to the pot, followed by the full-fat coconut milk and vegetable broth. Stir to combine all the ingredients.
  7. Simmer the Curry: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for 15-20 minutes, or until the flavors are well combined and the curry has thickened slightly. Stir occasionally.
  8. Adjust Flavor and Sweetness: Taste the curry and adjust the seasoning with salt and black pepper as needed. If you prefer a touch of sweetness, stir in the maple syrup.
  9. Add Greens: Fold in the fresh spinach leaves and cook for an additional 2-3 minutes, until wilted and tender. If using kale, cook for a few minutes longer until it softens.
  10. Finish with Lime Juice: Remove the pot from heat and stir in the lime juice for a zesty finish.

Serving the Curry

  1. Serve Over Rice: Spoon the warm curry over a bed of cooked basmati rice.
  2. Garnish and Enjoy: Garnish with chopped fresh cilantro and serve with naan bread if desired.
  3. Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The curry can also be frozen for up to 3 months.

Nutritional Information

Per Serving (based on 4 servings):

  • Calories: 400 kcal
  • Protein: 12 g
  • Carbohydrates: 40 g
  • Fiber: 10 g
  • Net Carbohydrates: 30 g
  • Fat: 22 g
  • Sodium: 700 mg

SmartPoints Information (Weight Watchers)

  • SmartPoints: 10 SmartPoints per serving (without rice or naan bread)

Tips for Success

  1. Flavor Development: Allowing the curry to simmer helps to develop deeper flavors. If you have time, let it cook for a bit longer to enhance the taste.
  2. Adjusting Thickness: If the curry is too thick, add a little more vegetable broth or water to reach your desired consistency. If it’s too thin, simmer uncovered for a few more minutes to reduce and thicken.
  3. Spice Levels: Adjust the amount of chili powder based on your preferred spice level. You can also add a pinch of cayenne pepper for extra heat.
  4. Customizing Vegetables: Feel free to add other vegetables like cauliflower, peas, or sweet potatoes to the curry for added nutrition and variety.
  5. Vegan Options: Ensure that the curry powder and other seasonings are vegan-friendly, as some blends may contain non-vegan ingredients.

Serving Suggestions

This Easy Coconut Chickpea Curry is versatile and can be paired with various sides. Serve it over cooked basmati rice, quinoa, or with warm naan bread for a complete meal. It also pairs well with a simple cucumber salad or roasted vegetables for added freshness and crunch.

Conclusion

This Easy Coconut Chickpea Curry is a delicious and nourishing dish that brings together the creamy richness of coconut milk and the heartiness of chickpeas in a wonderfully spiced sauce. It’s a perfect meal for busy weeknights, special occasions, or whenever you crave a comforting yet healthy dish. With its rich flavors and satisfying texture, this curry is sure to become a staple in your meal planning. Enjoy this delightful recipe that’s both simple to prepare and full of vibrant, aromatic flavors.