If you’re looking for the easiest (and still incredibly tasty) weeknight meal, you’ve found it. This chickpea coconut curry is loaded with vegetables, plant protein from the chickpeas, and spices, and can be enjoyed with rice or homemade naan. It will quickly become one of your go-to family dinners!
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4
Ingredients
- 1 onion
- 1 tbsp olive oil for frying (see notes for oil-free)
- 1 bell pepper
- 2 medium carrots
- 1 can chickpeas
- 2 cans full-fat coconut milk
- 2 tbsp tomato paste
- 1 tbsp red curry paste (optional)
- 1 tsp curry powder
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1/2 tsp turmeric powder
- 3/4 tsp salt
- 1-2 cups kale or spinach
- Rice or naan
Equipment
- Large pot
Instructions
- If serving with rice, cook rice according to package directions.
- Dice an onion and fry over medium heat with olive oil, stirring occasionally.
- Slice lengthwise then thinly chop carrots. Once onions are translucent (after about 5-6 minutes), add carrots to the pot.
- Thinly slice bell pepper and add to the pot with onions and carrots.
- Add chickpeas, spices (garam masala, cumin, curry, turmeric, garlic, salt), tomato paste, curry paste, and coconut milk. Mix well then reduce the heat to medium-low and let simmer for about 10-15 minutes until the curry thickens.
- Wash your greens. If using kale, tear off the stem then rip into small pieces, or if using spinach, roughly chop into smaller pieces. Mix into the curry then remove the pot from heat after 2 minutes.
- Serve the chickpea coconut curry over a bed of rice or with this homemade naan bread.
Notes
*For an oil-free version, fry the onion in water instead of olive oil, adding water every few minutes to make sure the onions don’t stick to the pan.
