A comforting coconut curry chickpea dish packed with chickpeas, kale, and spices – perfect for easy dinners!
Have you ever just wanted a meal that feels like a cozy hug in a bowl? Coconut Curry Chickpeas is exactly that – warm, comforting, and just the right balance of creamy and spicy. This easy chickpea curry with coconut milk comes together quickly, making it perfect for any weeknight.
This recipe came to me on a chilly evening when I was craving something nourishing but wasn’t in the mood to spend hours cooking. And since I almost always have a can of chickpeas and coconut milk in my pantry, this was the perfect “throw-together” meal! It’s filling, hearty, and honestly, even if you think you don’t like kale, you might just change your mind after tasting it in this creamy curry chickpeas sauce.
Why You’ll Love This Coconut Chickpea Curry
So, what makes this chickpea coconut curry different from your average curry?
- Effortlessly Flavorful: The combo of coconut milk and curry spices is like magic – you barely need anything else to make this curry chickpeas dish.
- Quick and Easy: You’re looking at a 35-minute wonder, perfect for busy weeknights.
- One-Pan Wonder: Minimal cleanup means more time to kick back after dinner.
- Versatile: This is the kind of dish you can make your own with a few twists (more on that below).
Ingredient Notes:
Let’s talk ingredients! Each ingredient in this curry chickpeas recipe adds something special, so don’t skip these if you can help it.
- Yellow Onion: Adds a savory base flavor.
- Garlic & Fresh Ginger: Essential for that authentic curry taste.
- Olive Oil: For sautéing.
- Curry Powder & Cumin: These are the stars of the show, bringing warmth and flavor to this easy chickpea curry with coconut milk.
Not all curry powders are created equal! They can range from mild to spicy, and the flavors differ by brand. Try a few and find one that speaks to your taste buds. If you love a bit of heat, add a dash of cayenne pepper or crushed red pepper flakes along with the curry powder to kick things up a notch.
- Chickpeas: The main protein, making this dish hearty and filling.
- Tomato Sauce: Adds a little tang and depth to the curry.
- Coconut Milk: Makes the curry rich, creamy, and absolutely delicious. “I recommend using full-fat coconut milk for this recipe. It gives the curry sauce that rich, creamy texture that makes each bite so satisfying.”
- Kale: Adds a bit of texture and some greens. Plus, it’s healthy, so there’s that! “If kale isn’t your favorite, no worries! Spinach or Swiss chard work wonderfully here, giving a softer texture and a more mellow flavor.”
Want To Save This Recipe?
How to Make This Coconut Curry Chickpeas
This recipe is so straightforward, you’ll wonder why you haven’t been making it every week!
- Start with the Aromatics: Begin by dicing up your onion and mincing that garlic and ginger. Heat some olive oil in a large skillet, then toss in the onion, garlic, and ginger. Sauté them over medium-low heat until the onions are soft and translucent – around five minutes or so. Smells amazing, right?
- Add the Spices: Once your aromatics are soft, sprinkle in the curry powder and cumin. Give it a good stir and cook for another minute. This little step really brings out the flavor in the spices, giving the curry an extra depth of flavor.
- Get Saucy: Now, add the drained chickpeas, tomato sauce, and coconut milk to the skillet to create this flavorful chickpea coconut curry. Stir everything together, turn the heat to medium-high, and bring it up to a gentle simmer. Once it’s bubbling, turn the heat down to medium-low and let it simmer away for 15 minutes. This gives the flavors time to blend and develop.
- Add the Greens: Throw in the kale and stir it into the sauce. Keep cooking for about 5 more minutes, or until the kale is wilted to your liking. Season with a pinch of salt if needed.
- Serve and Enjoy: That’s it! Serve your Coconut Curry Chickpeas hot over rice or with some crusty bread to soak up all that delicious sauce.
Storage Options:
Got leftovers? Lucky you! Here’s how to store them:
- Refrigerator: Store in an airtight container for up to four days.
- Freezer: You can freeze these curry chickpeas in a freezer-safe container for up to two months. Just thaw it in the fridge overnight before reheating.
“Pro tip: This curry often tastes even better the next day as the flavors deepen. So if you have leftovers, you’re in for an extra flavorful meal!”
Variations and Substitutions:
Want to make this dish your own? Here are some ideas for customizing this chickpea coconut curry:
- Swap the Greens: No kale? Spinach or Swiss chard works great too.
- Add Some Heat: Love spicy food? Add a diced chili or a pinch of red pepper flakes to bring even more warmth to this coconut curry chickpea dish.
- Bulk It Up: Add cubed potatoes or sweet potatoes to make it even heartier. For more texture, toss in chopped bell peppers, zucchini, or even some diced carrots. This coconut curry chickpeas dish is flexible enough to handle extra veggies.
- Try Different Beans: Not a fan of chickpeas? Swap them for white beans or lentils!
What to Serve with This Easy Chickpea Curry with Coconut Milk
If you’re looking to round out your meal with this easy chickpea curry with coconut milk, here are a few ideas:
- Rice: Basmati or jasmine rice are my go-to choices – they’re fragrant and soak up the curry sauce perfectly.
- Naan or Pita Bread: If you have homemade naan or any good bread on hand, it’s ideal for mopping up all that creamy goodness. Trust me, you don’t want any of this sauce left behind!
- Side Salad: For an extra burst of freshness, sprinkle some chopped cilantro on top or add a squeeze of lime. It brings a bright contrast to the creamy curry.
Can’t Wait to Hear What You Think!
I’d love to know how your Coconut Curry Chickpeas turn out. Did you try any variations? Or maybe you served it with something unique? Drop a comment and let me know – happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Coconut Chickpea Curry
Ingredients
- 1 yellow onion finely diced
- 2 cloves garlic finely minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons olive oil
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 8-ounce can tomato sauce
- 1 13.5-ounce can full-fat coconut milk
- 4 ounces fresh kale chopped
Equipment
- Large, deep skillet or sauté pan
Instructions
Sauté the Aromatics
- Begin by heating olive oil in a large, deep skillet over medium-low heat. Once the oil is warm, add the diced onion, minced garlic, and freshly grated ginger. Sauté, stirring occasionally, until the onion turns soft and translucent, about five minutes.
Add the Spices
- Sprinkle in the curry powder and ground cumin, stirring to coat the onions fully. Let the spices toast for about a minute, releasing their fragrance and adding depth to the dish.
Add the Chickpeas, Tomato Sauce, and Coconut Milk
- After draining and rinsing the chickpeas, add them to the skillet along with the tomato sauce and coconut milk. Stir until everything is well-mixed. Increase the heat to medium-high, allowing the mixture to come to a gentle simmer.
Simmer the Curry
- Once the curry begins to simmer, lower the heat to medium-low and let it cook for 15 minutes, stirring occasionally. This step helps meld the flavors and slightly thickens the sauce.
Incorporate the Kale and Season
- Stir in the chopped kale, cooking until it wilts and reaches your preferred tenderness, typically about five minutes. Taste and season with salt as needed, approximately ½ teaspoon, or to taste.
Serve and Enjoy
- Serve this flavorful Coconut Curry Chickpeas dish hot, with a side of rice or warm bread to soak up the creamy sauce.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
