Chickpea Curry with Coconut Milk
Curry-spiced chickpeas in a thick, intensely colored coconut milk sauce, seasoned with sautéed aromatics (onion, garlic, and chili) and my easy homemade curry spice blend. This one-skillet meal is really good over a bed of rice or with warm naan to soak up the creamy sauce. It's a quick recipe made with pantry staples!
Equipment
Ingredients
Curry spice blend
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ¼-½ teaspoon cayenne pepper to taste
Chickpeas
- 2 tablespoons (30 ml) avocado oil coconut oil, or other neutral oil
- 1 cup chopped onion about 1 medium onion
- 2 teaspoons finely chopped or grated garlic
- 1 serrano or jalapeno chili pepper chopped
- Kosher salt
- 1 red bell pepper seeded and chopped into 1-inch pieces
- 2 15.5 ounce cans chickpeas drained
- 1 13.5 ounce can full fat coconut milk
- ½ cup coarsely chopped cilantro
- 2-3 handfuls baby spinach leaves optional
- 2 tablespoons freshly squeezed lime juice
Instructions
Blend the curry spices
- Stir 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, and ¼-½ teaspoon cayenne pepper together in a small bowl. Double or triple the seasoning for other meals! It keeps for at least a month in a sealed container.
Cook the chickpeas
- Place a large skillet or saute pan (10-12 inches) over medium heat. Add 2 tablespoons avocado oil, and stir in 1 cup chopped onion, 2 teaspoons finely chopped or grated garlic, 1 serrano or jalapeno chili pepper and ½ teaspoon salt (the salt helps to release water from the onion, which encourages steaming). Cover the pan and cook 2-3 minutes, until the onions are softened.
- Turn the heat up to medium-high. Add the spice blend and cook about 30 seconds, stirring it well until it's coated in the oil. This step is important because it releases the essential oils in the spices, adding more flavor to the sauce.
- Stir in the red bell pepper and cook about 1 minute. Add the chickpeas. Pour in 1 13.5 ounce can full fat coconut milk and add another ½ teaspoon salt. Bring to a simmer. Cook, uncovered, at a lively bubble for 15-20 minutes, until the coconut milk is has reduced to a thick sauce.
- Remove the pan from the heat and stir in ½ cup coarsely chopped cilantro, 2-3 handfuls baby spinach leaves (if using) and 2 tablespoons freshly squeezed lime juice
Notes
- Chickpea curry can be stored in the refrigerator for about 5 days and frozen up to 2 months.
- If you don't have all the spices on hand to mix the seasoning, use 1 tablespoon of your favorite prepared curry powder.
- Depending on the heat of your fresh green chili, you may want to reduce the amount of cayenne to 1/4 teaspoon if you enjoy more of a medium-low level of heat, or substitute with a mild green chili such as poblano.
- I often throw in some fresh spinach at the end of cooking to add an extra hit of veggies, but if it's not in your fridge, feel free to leave it out.
Nutrition
Calories: 101kcalCarbohydrates: 8gProtein: 2gFat: 8gSodium: 17mgFiber: 2gSugar: 3g
