Description
This quick and vibrant Chickpea Curry is your ultimate weeknight savior. Tender chickpeas simmer in a rich, aromatic sauce of garlic, ginger, and curry paste, all wrapped in luscious coconut milk. It’s hearty, flavorful, and ready in under 30 minutes — the kind of meal that soothes the soul and fills your kitchen with the most irresistible aroma. Whether you’re a curry lover or a complete beginner, this dish will make you feel like a pro with every stir.
Ingredients
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1 tbsp olive or coconut oil
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 tbsp red or yellow curry paste
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1 (15 oz) can chickpeas, drained & rinsed
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1 (14 oz) can full-fat coconut milk
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2 cups fresh spinach or kale
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Salt to taste
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Optional: lime wedges, cilantro, chili flakes
Instructions
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Heat the Oil: Warm oil in a large skillet over medium heat.
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Sauté Aromatics: Add garlic and ginger; cook 1–2 min until fragrant.
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Bloom the Curry Paste: Stir in curry paste; cook 1 min until deep and aromatic.
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Add Chickpeas & Coconut Milk: Stir well and bring to a gentle simmer.
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Simmer: Reduce heat and cook 10–15 min, stirring occasionally, until thickened.
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Add Greens: Turn off heat, stir in spinach/kale to wilt.
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Finish & Serve: Taste, season with salt, and serve over rice with lime, cilantro, or chili flakes.
Notes
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Too spicy? Add more coconut milk or a spoon of yogurt.
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Want it richer? Add a diced sweet potato when you add the coconut milk.
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Need protein? Toss in cooked chicken or shrimp for a heartier version.
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Feeling bold? Add a splash of lime juice at the end for brightness.
Nutrition
- Calories: 320 cal Per Serving
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g