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.
Coconut Chickpea Curry
Ingredients
Coconut Chickpea Curry
- 30 ml Olive Oil
- 1 Brown (Yellow) Onion Diced
- 1 Red Bell Pepper (Capsicum) Sliced
- 5 Garlic Cloves Minced
- 24 g Ground Cumin
- 12 g Sweet Paprika
- 2 g Cayenne Pepper Optional
- 125 ml Vegetable Stock
- 400 g Coconut Milk Canned
- 400 g Diced Tomatoes Canned
- 25 g Brown Sugar
- 800 g Chickpeas Drained & Rinsed
- 70 g Baby Spinach Washed
- Salt & Pepper
Rice
- 200 g Basmati Rice Washed
- 400 ml Cold Water
- Salt To Taste
- 1 Star Anise Optional
- 2 Green Cardamom Pods Optional
- 1 Dried Bay Leaf Optional
Garnish & Serving
- Greek Yogurt Optional
- Coriander (Cilantro) To Serve
- Red Chilli Sliced
- Lime Wedges To Serve
Method
- Place a pot over medium-high heat, add the olive oil and onion, and sauté for 2 minutes. Add the garlic and red bell pepper, and continue sautéing for 3 minutes, mixing regularly.
- Add the cumin, sweet paprika, cayenne pepper (if using), and salt to taste. Sauté for 20 seconds, mixing the entire time. Deglaze with the vegetable stock and continue cooking for a further 30 seconds.
- Add the coconut milk, diced tomatoes, brown sugar, and chickpeas. Mix well to combine, check the seasoning and adjust accordingly, and bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, mixing regularly.
- To cook the rice, place a saucepan over high heat, add the rice, cold water, salt, and optional spices. Mix to combine and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 14 minutes, undisturbed. Turn off the heat, leave the lid on for a final 4 minutes, then remove the lid, discard the whole spices, and fluff up the rice with a fork.
- Once the curry has been cooking for 15 minutes, add the baby spinach, mix well to combine, and let it wilt for 30 seconds. Check and adjust the seasoning, then remove from the heat.
- Serve the curry over the rice, spoon over Greek yogurt (optional), and garnish with coriander, sliced red chilli, and a lime wedge (all optional). Dig in.
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.
This is on my menu for this week. Both my daughters are vegetarian and I will share this recipe with them too. I like to eat meat free more often at this time of year. Thank you
Its a pleasure