Creamy Spicy Chickpea Curry

Why Make This Recipe

Chickpea curry is a delicious and nutritious meal that is easy to prepare. It’s packed with protein from chickpeas and healthy fats from coconut milk. This dish is perfect for a busy weeknight dinner or a cozy weekend meal. Plus, it’s vegan and can be made in under 30 minutes!

How to Make Chickpea Curry

Ingredients:

• 1 tablespoon coconut oil
• 1 small shallot, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/4 – 1 jalapeño or serrano chili, diced (add to taste)
• 1 teaspoon yellow curry powder
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 2-15 ounce cans of chickpeas (drained) or 3 cups of cooked chickpeas
• 14-ounce can of full-fat coconut milk
• 1/8- 1/4 teaspoon cayenne (optional)
• 1 tablespoon lime juice – more to taste (lemon works too!)
• 2 teaspoons honey or sugar
• 2 cups spinach (or chopped chard or kale *see notes)
• Serve over jasmine rice
• Fresh cilantro, mint, and lime wedges for garnish

Directions:

1. Set jasmine rice to cook if using.
2. In a large skillet over medium heat, add coconut oil and shallots. Sauté for 2 minutes.
3. Add garlic, ginger, jalapeño, yellow curry powder, coriander, cumin, and turmeric. Cook for another minute.
4. Add salt, chickpeas, coconut milk, and optional cayenne. Bring to a light simmer and cook for 5-10 minutes.
5. Turn off the heat, add lime juice and honey. Adjust to taste by adding more lime, honey, cayenne pepper, or salt as needed.
6. Serve over rice and baby spinach. Top with fresh cilantro and mint, and add a lime wedge on the side.

How to Serve Chickpea Curry

For the best experience, serve chickpea curry over a bowl of fluffy jasmine rice. This combination soaks up the flavorful sauce. Garnish with fresh cilantro, mint, and a wedge of lime for an extra zing.

How to Store Chickpea Curry

If you have leftovers, you can store chickpea curry in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or microwave until heated through. Keep in mind that the curry may thicken as it sits. You can add a splash of coconut milk or water while reheating to loosen it up.

Tips to Make Chickpea Curry

• Feel free to adjust the heat by adding more or less jalapeño or cayenne.
• You can add other vegetables like bell peppers or carrots if you have them on hand.
• For added flavor, let the curry sit for a little longer after cooking, as the flavors will deepen over time.

Variation

You can also make this chickpea curry with other legumes like lentils or beans. Swap out the chickpeas for red or green lentils, but adjust cooking times accordingly as lentils cook faster.

FAQs

1. Can I make chickpea curry ahead of time?
Yes! You can make it ahead and store it in the refrigerator. The flavors will continue to develop and taste even better the next day.

2. Is chickpea curry gluten-free?
Yes, this recipe is gluten-free as it contains no wheat products. Just be sure to check the labels of any ingredients to confirm.

3. Can I freeze chickpea curry?
Yes, you can freeze chickpea curry in an airtight container. It will last for about 2-3 months in the freezer. Thaw it in the refrigerator before reheating.

Chickpea Curry

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• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and nutritious chickpea curry packed with protein and healthy fats, perfect for weeknight dinners or cozy meals.

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Ingredients

Scale 1x2x3x

• 1 tablespoon coconut oil
• 1 small shallot, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/4 – 1 jalapeño or serrano chili, diced (add to taste)
• 1 teaspoon yellow curry powder
• 1 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 2–15 ounce cans of chickpeas (drained) or 3 cups of cooked chickpeas
• 14-ounce can of full-fat coconut milk
• 1/8– 1/4 teaspoon cayenne (optional)
• 1 tablespoon lime juice – more to taste (lemon works too!)
• 2 teaspoons honey or sugar
• 2 cups spinach (or chopped chard or kale)
• Fresh cilantro, mint, and lime wedges for garnish
• Jasmine rice, for serving

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Instructions

1. Set jasmine rice to cook if using.
2. In a large skillet over medium heat, add coconut oil and shallots. Sauté for 2 minutes.
3. Add garlic, ginger, jalapeño, yellow curry powder, coriander, cumin, and turmeric. Cook for another minute.
4. Add salt, chickpeas, coconut milk, and optional cayenne. Bring to a light simmer and cook for 5-10 minutes.
5. Turn off the heat, add lime juice and honey. Adjust to taste by adding more lime, honey, cayenne pepper, or salt as needed.
6. Serve over rice and baby spinach. Top with fresh cilantro and mint, and add a lime wedge on the side.

Notes

Adjust the heat by adding more or less jalapeño or cayenne. You can also add other vegetables like bell peppers or carrots. Letting the curry sit for a little longer after cooking allows the flavors to deepen.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg

Keywords: chickpea curry, vegan recipe, healthy dinner, quick meals, Indian cuisine