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- 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon maple syrup - 1 red bell pepper, diced - 2 cups spinach (fresh or frozen) - Salt and pepper to taste - Fresh cilantro for garnish - Cooked rice or quinoa for serving Gathering the right ingredients is key to making easy coconut curry chickpeas. Each item plays a role in creating the flavor and texture you’ll love. Chickpeas are the star of this dish. They add protein and texture. Using canned chickpeas saves time. Simply drain and rinse them before adding. Coconut milk brings a creamy richness. It balances the spiciness of the curry paste. Choose full-fat coconut milk for the best flavor. Vegetables and aromatics include onion, garlic, ginger, and red bell pepper. These ingredients create a flavorful base. The onion adds sweetness, while garlic and ginger provide depth. Bell pepper adds color and crunch. Seasonings and sauces are crucial for building flavor. Red curry paste adds warmth and spice. Soy sauce (or tamari) gives umami. Maple syrup adds a hint of sweetness to balance everything. With these ingredients, you can easily whip up a warm, tasty meal. Cooking becomes simple and fun with this vibrant mix. Enjoy the process! {{ingredient_image_1}} Sautéing Onion Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until the onion is soft and translucent. This step builds a great base for your curry. Adding Garlic and Ginger Next, add the minced garlic and grated ginger to the skillet. Stir these in for about 1-2 minutes. You want to cook them just until they smell amazing. This will add depth to your dish. Incorporating Curry Paste Now, stir in the red curry paste. Cook it for another minute to let the flavors bloom. This step is key to making your curry rich and vibrant. Adding Coconut Milk and Seasonings Pour in the coconut milk, soy sauce, and maple syrup. Mix everything well to combine. Bring the mixture to a gentle simmer. This will create a creamy sauce for your curry. Mixing in Chickpeas and Red Bell Pepper Now, add the drained chickpeas and diced red bell pepper to the skillet. Stir until all the ingredients are coated in the sauce. Let this cook for 10-15 minutes. This helps the chickpeas soak up all the tasty flavors. Cooking and Thickening As it simmers, the sauce will thicken a bit. Keep an eye on it and stir occasionally. This is when the magic happens; the curry becomes a cozy meal. Adding Spinach After simmering, it’s time to add the spinach. Stir it in and cook for another 2-3 minutes. If you use fresh spinach, it will wilt nicely. If frozen, just heat it through. Seasoning to Taste Finally, taste your curry and add salt and pepper as needed. Adjust the seasoning until it is just right. This step is important to perfect your dish before serving. Using Fresh Ingredients Using fresh ingredients makes a big difference. Fresh garlic, ginger, and vegetables boost the taste. Always choose ripe bell peppers and bright spinach. Fresh herbs, like cilantro, add a pop of flavor. Fresh coconut milk adds creaminess and richness. Adjusting Spice Level You can control the heat of your curry. If you want it mild, cut the red curry paste in half. For more spice, add more paste or fresh chili. Taste as you go to find your perfect level. Serving Ideas Serve the curry over hot rice or quinoa. A fluffy base soaks up the sauce well. You can also use cauliflower rice for a low-carb option. This dish looks great on colorful plates. Garnishing Options Garnish with fresh cilantro for a beautiful finish. A lime wedge adds a tangy kick. You can also sprinkle sesame seeds for crunch. A drizzle of coconut milk on top looks pretty too! Pro Tips Use Fresh Spices: Fresh spices can significantly enhance the flavor of your curry. Consider using freshly ground spices instead of pre-ground ones for a more vibrant taste. Adjust the Heat: If you prefer a spicier curry, add a pinch of cayenne pepper or a chopped chili pepper when cooking the onion. Adjust according to your heat tolerance. Let it Simmer: Allow the curry to simmer longer if you have the time. This helps the flavors meld together and results in a richer taste. Customize Your Veggies: Feel free to mix in other vegetables such as zucchini, carrots, or peas for added nutrition and flavor. Just adjust the cooking time accordingly. {{image_2}} You can switch up the protein in your coconut curry chickpeas. Here’s how: - Different Legumes: Try using black beans or lentils. They cook well and add nice flavor. Just adjust the cooking time based on what you choose. - Adding Tofu or Chicken: Tofu works great for plant-based protein. Use firm tofu and cut it into cubes. Sauté it until golden before adding it to the curry. If you prefer chicken, use diced breast or thighs. Cook the chicken until it's no longer pink before adding the sauce. Changing spices can make your dish unique. Here are some ideas: - Changing Curry Pastes: You can use green or yellow curry paste instead of red. This gives a different taste. Each paste has its own flavor profile, so pick one you love. - Adding Extra Vegetables: Toss in more veggies like carrots, zucchini, or peas. They add color and nutrients. Just make sure to cook them until tender before adding the chickpeas. How to Store Leftovers After you enjoy your coconut curry chickpeas, let the dish cool. Then, place it in an airtight container. This helps keep the flavors fresh. Make sure to store it in the fridge. Use it within a few days for the best taste. Shelf Life When stored properly, your coconut curry will last about 3 to 4 days in the fridge. You may notice the flavors deepen as it sits. However, be sure to check for any signs of spoilage before enjoying leftovers. Freezing Tips for Curry To freeze your coconut curry chickpeas, let them cool completely first. Then, transfer the curry to a freezer-safe container. You can also use freezer bags for easier storage. Make sure to label the bags with the date. This way, you won’t forget when you made it. When frozen, the curry will last for up to 3 months. To reheat, simply thaw it in the fridge overnight. Then, heat it gently on the stove or in the microwave. Stir well to ensure even heating. Enjoy your meal anytime with this easy storage method! Yes, you can use dried chickpeas. First, soak them overnight. Then, cook them until tender before adding them to the curry. This step takes time, but the flavor is worth it. Dried chickpeas can add a fresh taste to your dish. To make this coconut curry chickpeas gluten-free, simply replace soy sauce with tamari. Tamari is a gluten-free soy sauce that tastes similar. Always check labels to ensure other ingredients are gluten-free as well. I love serving coconut curry chickpeas over rice or quinoa. Both add a nice base for the curry. You can also serve it with naan or a fresh salad. Garnish with cilantro and a lime wedge for extra flavor. This blog post covered making a tasty coconut curry with chickpeas. We explored the main ingredients, from chickpeas to fresh veggies. You learned how to sauté and simmer for the best flavor. I shared tips for adding more taste and smart ways to present your dish. There are fun variations, too, for different proteins and spice levels. Finally, I gave storage tips for leftovers. Enjoy this easy and healthy dish that satisfies your taste buds!

Coconut Bliss Chickpea Curry

A delightful and creamy chickpea curry with coconut milk and vibrant spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup
  • 1 red bell pepper, diced
  • 2 cups spinach (fresh or frozen)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving cooked rice or quinoa

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until the onion becomes translucent.
  • Add the minced garlic and grated ginger to the skillet, stirring for another 1-2 minutes until fragrant.
  • Stir in the red curry paste, cooking for an additional minute to develop the flavors.
  • Pour in the coconut milk, soy sauce, and maple syrup, mixing well to combine. Bring to a gentle simmer.
  • Add the rinsed chickpeas and diced red bell pepper to the curry, stirring until everything is well coated in the sauce. Allow the mixture to simmer for 10-15 minutes, letting the flavors meld and the curry thicken slightly.
  • Stir in the spinach and cook for an additional 2-3 minutes, just until it is wilted (if using fresh) or heated through (if using frozen).
  • Season the curry with salt and pepper to taste.

Notes

Serve over rice or quinoa, garnished with fresh cilantro.
Keyword chickpeas, coconut, curry, gluten-free, vegan