Creamy Coconut Chickpea Curry -

Creamy Coconut Chickpea Curry

Experience the vibrant flavors of the tropics with this Creamy Coconut Chickpea Curry. This dish combines the earthiness of chickpeas and the richness of coconut milk, creating a harmonious blend that's both satisfying and nutritious. Packed with protein, healthy fats, and colorful vegetables, it's perfect for any occasion—whether it's a family meal or a dinner party. Discover how easy it is to whip up this delicious curry that's sure to impress your guests and nourish your body.

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Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, chopped

2 cups fresh spinach or kale, roughly chopped

1 can (14 oz) diced tomatoes (with juices)

2 tablespoons curry powder

1 teaspoon ground cumin

½ teaspoon turmeric powder

½ teaspoon chili powder (adjust to taste)

Salt and black pepper, to taste

2 tablespoons olive oil or coconut oil

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving (optional)

Lime wedges, for serving

Instructions

Heat the Oil: Start by warming the olive oil or coconut oil in a large skillet or pot over medium heat. Once hot, add the finely chopped onion and sauté for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and tender.

Add Aromatics: Next, introduce the minced garlic and grated ginger to the skillet. Cook for an additional minute, stirring constantly, until the mixture is fragrant and the garlic starts to turn golden.

Sauté Vegetables: Add the chopped red bell pepper to the skillet. Sauté the peppers for 3-4 minutes, or until they begin to soften and release their juices.

Spice It Up: Sprinkle in the curry powder, ground cumin, turmeric powder, and chili powder. Stir thoroughly to coat the vegetables with the spices, allowing them to toast for about 1-2 minutes to enhance their flavors.

Combine Chickpeas and Tomatoes: Add the drained chickpeas and diced tomatoes (including their juices) to the skillet. Stir everything together until well mixed, then bring the mixture to a gentle simmer.

Add Coconut Milk: Slowly pour in the coconut milk, stirring to create a rich and creamy base. Season with salt and black pepper according to your taste. Let the curry simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld.

Incorporate Greens: Gently fold in the fresh spinach or kale, allowing it to wilt into the warm curry for 2-3 minutes, until it is tender but still vibrant.

Serve: Remove the skillet from heat and garnish your vibrant curry with fresh cilantro. Serve the creamy coconut chickpea curry over a bed of cooked rice or quinoa, accompanied by lime wedges for an extra burst of flavor.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

- Presentation Tips: For an eye-catching presentation, serve the curry in deep bowls with a sprinkle of cilantro on top and lime wedges arranged around the plate. Consider adding a few slices of red bell pepper or a sprinkle of chili flakes for added color.