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Coconut Chickpea Curry

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5 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 886kcal
Servings: 4 People

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

Method

  • 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.
    Coconut Chickpea Curry Vegetables
  • 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.
    Toast Spices
  • 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.
    Coconut Chickpea Curry Sauce
  • 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.
    Cook Rice
  • 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.
    Chickpea Curry
  • 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.
    Coconut Chickpea Curry Serve
Calories 886kcalCarbohydrates 117gProtein 26gFat 38gSaturated Fat 21gPolyunsaturated Fat 4gMonounsaturated Fat 10gSodium 328mgPotassium 1379mgFiber 20gSugar 21gVitamin A 3881IUVitamin C 60mgCalcium 236mgIron 14mg