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: $2.44/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
- Prepare couscous according to package directions. Keep warm.
- Heat coconut oil in a large skillet or pot over medium heat. Add chopped yellow onion and cook until softened, about 3 minutes.
- Stir in minced garlic, minced fresh ginger, curry powder, and ground turmeric. Cook for 1 minute until fragrant.
- 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.
- 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.
- 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: 480
- Protein: 15 g
- Carbohydrates: 50 g
- Fat: 26.5 g
- Fiber: 11 g
- Sodium: 780 mg
- Saturated Fat: 20 g
- Sugar: 6 g