Chickpea Coconut Curry

It’s a new year, folks! And just like last year, and the year before, and the year before, I’ll continue to share my favorite and tried-and-true nutritious and scrumptious recipes with all of you. The first recipe of 2020 for The Gourmet RD is bursting with flavor, veggies and nutrition, and is a feature recipe in my MIND diet cookbook – Chickpea Coconut Curry. If you’re into vegetarian or vegan cooking, this is perfect for ya’, and if you like curry with some meat, you can add chicken. That’s one of the many reasons I love making meals from scratch – you’re in total control and can make it work for you.

Chickpea curry in a white pot

What holds true about this dish, either way, is it is packed with so much goodness you’re going to dive in and feel all the feels – cozy, warm, satisifed. It starts with onion, large handfuls of leafy greens, ginger, garlic and garam masala (a mixture of coriander, cumin, cardamom, cinnamon, black pepper), which makes the house smell incredible. Then, you add the chickpeas, fire-roasted tomatoes and stock and simmer until the flavors come together. And finally, it’s finished off with rich and creamy coconut milk, fresh lime juice, a touch of honey and fresh cilantro. It literally does not get more tasty and dynamite than this.

You can check out more brain-healthy recipes like this one in my MIND diet cookbook!

If you want to add chicken, I add it in with the greens (I go for a pound of boneless, skinless thighs or breasts) and get it a little brown on both sides, then proceed with the recipe. It’ll finish cooking when you simmer it in the stock. Once the chicken is pull-apart tender, it’s ready for the finishing touches (coconut, lime, honey, cilantro…). It really is that simple!

Chickpea Coconut Curry in a white bowl

Chickpea Coconut Curry: An easy plant-based dish that is easily customizable.

I just love a comforting pot of goodness like this one that is packed with nutrition and perfect for meal prep. This makes several meals and is better the second, third and fourth days (let those flavors come together!). This chickpea coconut curry will give your favorite take-out a run for it’s money – yeah, I said it.

And did I mention it makes your house smell delightful? Mmhmm.

Chickpea coconut curry in a white bowl
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Chickpea Coconut Curry

Chickpea curry in a white pot

A super flavorful chickpea curry with coconut milk, lime juice and loads of veggies.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Stove-Top
  • Cuisine: Indian-Inspired
Scale

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, peeled and diced
  • 3 cups fresh spinach, kale or chard
  • 34 cloves garlic, peeled and minced
  • 1-inch piece fresh ginger, peeled and minced
  • 2 tablespoons garam masala
  • 2 teaspoons kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 2 15-ounce can no salt added chickpeas, rinsed and drained
  • 15-ounce can no salt added petite diced tomatoes, drained
  • ½1 cup unsalted vegetable broth
  • ¾ cup canned coconut milk
  • 2 tablespoons peanut butter
  • 2 tablespoons lime zest and juice
  • 1 ½ tablespoons honey
  • ½ cup fresh cilantro leaves, chopped, divided
  • 2 cups cooked quinoa or brown rice
  • ½ cup chopped peanuts or cashews

Instructions

  1. In a large Dutch oven to stock pot, heat olive oil to medium heat. Add onion and sauté 4-5 minutes, until soft. Stir in greens, garlic and ginger and sauté 2-3 minutes or until greens are wilted. Stir in garam masala, salt, black pepper and cayenne. Stir in chickpeas and vegetable broth and increase heat to medium high. Simmer for about 10-15 minutes.
  2. Remove from the heat and stir in coconut milk, peanut butter, lime juice, honey and half of the cilantro. Taste and adjust seasoning, if necessary. Serve over quinoa or brown rice and top with peanuts cashews.

Notes

Cooking Tip: To make this into a meaty version, add 1 pound boneless skinless chicken breasts or thighs to the pot after adding the spinach or kale, then proceed with the recipe, adding an extra cup of stock. Simmer then entire dish until the chicken shreds easily with a fork. Stir in a tablespoon of ground turmeric for a bright orange hue and a boost of nutrition.

 

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 401
  • Sugar: 10g
  • Sodium: 524mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 11g
  • Protein: 13g
  • Cholesterol: 0mg

Keywords: curry, chickpea, chickpeas, garbanzo beans, coconut, Indian cuisine

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