Vegetarian Chickpea Curry with Coconut Milk
Vegetarian Chickpea Curry with Coconut Milk is a heartwarming dish that brings together tender chickpeas and creamy coconut milk, enveloped in aromatic spices. Perfect for weeknight dinners or gatherings, this vibrant curry bursts with flavor and nutrition. Enjoy it over rice or with warm naan to soak up every delicious drop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 cups spinach or kale, fresh or frozen
- Juice of 1 lime
- 2 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 5 minutes.
- Add minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.
- Stir in cumin, coriander, and turmeric before adding the chickpeas. Mix well.
- Pour in coconut milk and bring to a gentle simmer for about 15 minutes, stirring occasionally.
- Stir in spinach or kale until wilted; finish with a squeeze of lime juice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg