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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: 804kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Let the spices toast for the full 20 seconds before deglazing — this blooms them in the oil and stops the curry tasting raw or dusty.
Add the spinach right at the end and only wilt it for 30 seconds — any longer and it loses its colour and turns overcooked.
Taste and adjust the seasoning at both the halfway point and the end — with coconut milk, tomatoes, and brown sugar all in the mix, the balance can shift a lot over the 15-minute simmer.
Storage & Reheating
This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in an airtight container. Coconut milk-based curries can separate slightly once thawed, so give it a good stir while reheating to bring it back together. Reheat gently in a pot over low-medium heat or in the microwave until piping hot throughout. Add the yogurt, coriander, chilli, and lime fresh, just before serving.
Serving 500gCalories 804kcalCarbohydrates 112.4gProtein 22.4gFat 33.1gSaturated Fat 16.9gPolyunsaturated Fat 3.7gMonounsaturated Fat 8.2gSodium 674.4mgPotassium 1013.7mgFiber 19.4gSugar 20.6gVitamin A 672.73IUVitamin C 58.67mgCalcium 243.1mgIron 11mg