Creamy Coconut Chickpea Curry

A fragrant and hearty vegan curry with tender chickpeas and spinach, simmered in a rich coconut milk sauce, perfectly complemented by fluffy couscous.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.74/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• comfort food
• healthy
• quick
• savory
• spicy

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (small, chopped)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 13.5 ounce full-fat coconut milk (can)
• 15 ounce chickpeas (rinsed, drained)
• 5 ounce fresh spinach
• 0.5 cup vegetable broth
• 1 cup couscous (uncooked)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Prepare couscous according to package directions. Keep warm.
2. Heat coconut oil in a large skillet or pot over medium heat. Add chopped yellow onion and cook until softened, about 3 minutes.
3. Stir in minced garlic, minced fresh ginger, curry powder, and ground turmeric. Cook for 1 minute until fragrant.
4. Pour in full-fat coconut milk and vegetable broth. Add rinsed chickpeas. Bring to a gentle simmer, then reduce heat and cook for 5-7 minutes to allow flavors to meld.
5. Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season the curry with 1 teaspoon salt and 1/2 teaspoon black pepper to taste.
6. Serve the creamy coconut chickpea curry hot over the prepared couscous.

Notes

Using canned chickpeas and quick-cook couscous helps to achieve this meal in under 30 minutes. If you enjoy extra heat, a pinch of red pepper flakes can be added (optional).

Nutrition (per serving)

• Calories: 567
• Protein: 19.8 g
• Carbohydrates: 71.6 g
• Fat: 20.6 g
• Fiber: 12.3 g
• Sodium: 1217 mg
• Saturated Fat: 18.1 g
• Sugar: 9.1 g