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Bowl with white rice and coconut chickpea curry with baby spinach.
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Coconut Chickpea Curry

This naturally vegan Coconut Chickpea Curry is a heart-warming dinner full of flavor and body. Add sweet potato, cauliflower, or simply baby spinach to it to make it even more delicious. A bowl of pure bliss!
Course Main Course, vegan
Cuisine Thai
Keyword coconut chickpea curry, sweet potato and chickpea curry, vegan curry
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Calories 313kcal

Ingredients

  • 2 scallions
  • 2 cloves garlic
  • 1 inch ginger
  • 3 Tbsp Thai curry paste yellow, red, or green
  • 1 can light coconut milk
  • 3 cups cooked chickpeas canned, jarred, or homecooked
  • 1 sweet potato optional
  • 3 cups kale optional
  • 1 cauliflower optional
  • 5 oz baby spinach optional
  • sesame seeds for garnish optional
  • cilantro for garnish optional
  • red chili for garnish and heat optional
  • 1 lime

Instructions

  • Slice the white part of the scallions, peel and chop the garlic, and peel and chop the ginger and set aside.
  • Prepare your other vegetables if you want to add any.
    For the sweet potato curry: peel and dice sweet potato and destalk and coarsley chop kale and set aside.
    For the cauliflower curry: cut the cauliflower into bite size florets
  • Preheat a large pan over medium heat and once hot add a drizzle of avocado oil, then add the sliced scallions, chopped garlic, and chopped ginger, as well as the Thai curry paste and sauté until fragrant (about 1 minute).
  • Add the coconut milk to the pan and stir until the curry past is well combined with the milk.
  • If you want to make the sweet potato curry add that to the sauce and submerge well, bring to a boil, then cover with a lid and let simmer on low for 15 minutes.
    If you want to make the cauliflower curry do the exact same, only simmer for 5 minutes instead.
    For the spinach curry there is no need to cook any vegetables ahead.
  • Add the chickpeas to the sauce, submerge in the sauce, bring to a boil then reduce heat to low, and let simmer uncovered for approximately 10-15 minutes.
  • Add baby spinach or kale and mix only for a few minutes until the greens start wilting.
  • Serve in a bowl over rice or alone and garnish with either sesame seeds, cilantro, chopped fresh chili, or a combination of them. Then drizzle with fresh lime juice.

Video

Notes

Nutritional information for 1 serving of Spinach Chickpea Curry without rice.

Nutrition

Calories: 313kcal | Carbohydrates: 42g | Protein: 12g | Fat: 11g | Saturated Fat: 7g | Sodium: 118mg | Potassium: 589mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5188IU | Vitamin C: 19mg | Calcium: 124mg | Iron: 5mg