Easy Chickpea Coconut Curry

This Easy Chickpea Coconut Curry is a healthy dinner made with pantry staples.  This vegan recipe is quick, easy and healthy!

We are all about the pantry recipes these days, with fewer trips to the store. I recently was inspired to make this easy coconut Chickpea Curry recipe – sort of a cross between butter chicken but with chickpeas (butter chickpeas?) and chickpea curry.  However, I decided to make it totally vegan by using coconut milk because it is shelf stable and I usually have a few cans of it in my pantry.

By using some aromatics like onions, ginger and garlic, along with some spices, we can build some great flavor with very little time and effort.  This is the perfect dinner to make when you forgot to plan dinner until the last minute.  With nothing to thaw, this comes together super quickly.

I decided to throw some baby spinach in here for extra vegetables because I had some, but you can leave it out if you don’t have any.

I served this easy chickpea curry over rice for a nutritious and satisfying dinner.

If you like this easy chickpea curry recipe, you will love my other, more Thai inspired chickpea curry.  While this recipe uses more Indian flavors, my other recipe uses Thai flavors. My goal with this recipe was to use ingredients that most people have easy access to and are easy to store for long periods of time.

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Easy Coconut Chickpea Curry

By Meghan McMorrow | Fox and Briar

5 from 3 votes

Prep 5 minutes mins

Cook 20 minutes mins

Servings 4 servings

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This Easy Chickpea Coconut Curry is a healthy dinner made with pantry staples.  This vegan recipe is quick, easy and healthy!

Ingredients 

1x2x3x

• ▢ 2 TBSP olive oil
• ▢ 1 Onion diced
• ▢ 4 cloves Garlic minced
• ▢ 1 tbsp Ginger grated
• ▢ 1 can Diced Tomatoes 16 ounces
• ▢ 1 can chickpeas 16 ounces
• ▢ 1 can Coconut milk full fat preferred
• ▢ 1 tsp Turmeric
• ▢ 1 tsp garam masala
• ▢ 1 tsp Cumin
• ▢ 1 tsp Paprika
• ▢ 3 cups baby spinach
• ▢ Salt to taste
• ▢ Red pepper flakes to taste
• ▢ pepper to taste

Instructions 

• Heat 2 tbsp oil in a large pot over medium. Add onion, cook 5 minute. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Add ginger and garlic, 2-3 minutes.
• Add spices and the chickpeas, and season with salt and pepper. Stir until fully combined. Add tomatoes including juice, stir until fully combines, scraping up and bits from the bottom of the pan.
• Add coconut milk, gently stir until coconut solids have totally melted and blended into the mixture. Reduce to low and simmer for 15-20 minutes.
• Stir in spinach, Cook until wilted, 2-3 minutes.

Nutrition

Serving: 1serving | Calories: 297.2kcal | Carbohydrates: 12.52g | Protein: 4.21g | Fat: 27.98g | Saturated Fat: 19.13g | Sodium: 180.49mg | Potassium: 613.96mg | Fiber: 2.58g | Sugar: 3.86g | Vitamin A: 2476.31IU | Vitamin C: 19.8mg | Calcium: 87.73mg | Iron: 5.51mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!