Easy, Cheap & Delicious Coconut Chickpea Curry
Learn how to make the easiest and tastiest coconut chickpea curry. This recipe is packed with flavour and requires ingredients that are easy to get, most of which are likely already in your pantry. The recipe and instructions are easy to follow, allowing you to cook confidently and create a delicious dish.
Ingredients
Coconut Chickpea Curry
- 2 Tbsp (40ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Diced
- 1 - Red Bell Pepper (Capsicum)
- 5 - Garlic Cloves, Minced
- 2 Tbsp (10g) - Ground Cumin
- 1 Tbsp (8g) - Sweet Paprika
- ½ tsp - Cayenne Pepper (Optional)
- ½ Cup (125ml) - Vegetable or Chicken Stock
- 1 Can (400ml-14.1oz) - Coconut Milk
- 1 Can (400ml-14.1oz) - Diced Tomatoes
- 2 Tbsp (25g) - Brown Sugar
- 2 Cans (800g-1.76lbs) - Chickpeas
- 1 ½ Cups (70g) - Baby Spinach
- Seasoning To Taste
Rice
- 1 Cup (200g) - Basmati Rice, Washed
- 2 Cups (500ml) - Cold Water
- Salt To Taste
- 1 - Star Anise (Optional)
- 2 - Green Cardamom Pods (Optional)
- 1 - Dried Bay Leaf (Optional)
Garnish & Serving
- Greek Yogurt To Serve (Optional
- Coriander (Cilantro) To Serve (Optional)
- Red Chilli, Thinly Sliced To Serve (Optional)
- Lime Wedges To Serve
Instructions
- Place a pot over medium-high heat, add in the olive oil and onion and saute for 2 minutes. Add in the garlic and red bell pepper (capsicum) and continue sauteing for 3 minutes, mixing regularly.
- Add in the cumin, sweet paprika, cayenne pepper (optional) and salt to taste. Saute for 20 seconds, mixing the entire time. Deglaze with the vegetable stock and continue cooking for a further 30 seconds.
- Add in the coconut milk, diced tomatoes, brown sugar and chickpeas. Mix well to combine, check seasoning levels, adjust accordingly and bring it all to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes, mixing regularly.
- To cook the rice, place a saucepan over high heat, add in the rice, cold water, salt and optional spices, mix to combine and bring to a boil. Reduce the heat to low, place on a lid and cook for 14 minutes undisturbed. 14 minutes later, turn off the heat, leave the lid on for a final 4 minutes then remove and fluff up the rice with a fork. Serve.
- Once the curry has been cooking for 15 minutes, add in the baby spinach, mix well to combine and allow to wilt for 30 seconds. Check and adjust seasoning levels then remove from the heat.
- Serve the curry over the rice, spoon over greek yogurt (optional), garnish with coriander (cilantro) (optional), thinly sliced red chilli (optional) and a wedge of lime(optional). Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Coconut Chickpea Curry Storage Instructions
Place the curry in the fridge for up to 5 days and in the freezer for up to 6 months, both stored in an airtight container. It’s okay to freeze both the rice and curry together. Allow to thaw in the fridge overnight before reheating.
Coconut Chickpea Curry Reheating Instructions
To reheat, place the curry in a pan over medium heat and slowly mix it until nice and hot. Alternatively, reheat in a microwave in bursts. This is better if the curry is already integrated with the rice.
How To Cook Dried Chickepeas
Ingredients –
- 1 Cup (200g) – Dried Chickpeas
- 3 Cups (750ml) – Cold Water + Enough Water To Cover Whilst Soaking
Method –
Soak the Chickpeas overnight in enough water to cover them by 3 inches to rehydrate them. Once soaked and puffed up, remove any impurities or grit that may have floated to the surface of the soaking water and drain.
Place the chickpeas in a saucepan, cover them with the 3 Cups (750ml) of cold water, and bring them to a boil. Once boiling, reduce the heat to low and allow them to simmer for 40 – 45 minutes or until very soft but still holding their shape. Drain and use.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
The coconut chickpea curry was absolutely delicious, even my meat loving brother enjoyed it, I would make this curry again
This is great to hear! Thank you, Kathryn. Glad you enjoyed it.