Hearty Coconut Chickpea Curry with fresh spinach, a healthy and delicious meat-free curry that is full of flavours. Mild, but lightly spiced, this vegetable curry is so easy to make, and super quick too. Vegetarian and vegan friendly, but even meat lovers will enjoy it too.
I love curries of all sorts, but it's the first time I make one that is completely meat free. The curry sauce is pretty much the same like in this Indian Chicken Curry with Coconut Milk. Chickpeas can be pretty bland on their own, although I still like them anyway. But this sauce makes them so flavourful, that it is hard to say that this dish is made with veggies only.
The fresh spinach adds not only colour, but also an interesting texture. I used carrots for their sweetness, and they work really well with the other ingredients, but sweet potatoes can be used instead too, I think that's quite a good combination.
I used canned chickpeas, which cuts the cooking time by quite a lot, the dish can be on the table in about half an hour. If you use dried chickpeas, make sure you soak them beforehand, and boil them separately before adding them to the curry, otherwise they won't be tender enough by the time the sauce is cooked.
how to make coconut chickpea curry
You can add any other veggies you like to this dish, and because it's pretty mild, it goes well with kids too. So, perhaps veggies they enjoy most? My daughter is pretty fussy, and never tried chickpeas other than in hummus, but surprisingly, she loved this veggie curry.
It's more of an Indian-style chickpea curry given that I used Indian spices that are common in traditional curries. Again, feel free to use more spices, and add some spiciness too. Cayenne or chilli peppers would be a great addition here.
- heat up the oil, add the onion and fry until translucent
- add the chopped carrots and garlic, and fry for a further 1 minute
- in go the chickpeas, coconut milk, canned chopped tomatoes and vegetable stock
- add the spices and leave to cook until the sauce is reduced and the vegetables are tender
- the spinach can be added now, no need to cook for longer than 5 minutes, as it wilts quickly
- season with salt and pepper, and remove from the heat
WHAT TO SERVE WITH VEGGIE CURRY
I didn't add any coriander or parsley, as the spinach did a pretty good job at adding colour, but you can add some for extra flavour. I'm one of those weird people who would rather not have coriander (cilantro), but it's a matter of choice here. If you like it, go for it!
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Coconut Chickpea Curry
- 2 tins cooked chickpeas (2 x 400 g, 2 x 13 oz)
- 1 tin coconut milk
- 1 tin chopped tomatoes (400 g, 13 oz)
- 1 cup vegetable broth / stock
- 1 onion
- 2 cloves of garlic
- 2 medium carrots
- 2 handfuls fresh spinach (about 100 g, 3 oz)
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon vegetable oil
- Heat up the oil in a large pan.
- Peel and chop the onion, garlic and carrots.
- Fry the onion until translucent, then add the carrots and garlic and cook for a further one minute.
- Add the cooked chickpeas, chopped tomatoes, coconut milk, vegetable broth and spices, and leave to cook with the lid on until the sauce is reduced, and the vegetables are tender.
- Add the spinach and leave to cook for about 5 minutes until it wilts.
- Season with salt and pepper, and remove from the heat.