Easy Chickpea Curry Recipe
The Easy Chickpea Curry Recipe brings together warm spices and a creamy coconut sauce in 40 minutes. Serve it over rice or scoop it with flatbread for a satisfying meal.
Servings: 6
Calories: 308kcal
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 3 carrots cut into 3/4 inch slices
- 1 (14 ounce) can chickpeas rinsed
- 3 tbsp yellow curry powder
- 1 1/2 tbsp red curry paste
- 3 c low sodium chicken broth add more if needed
- 2 tbsp brown sugar or coconut sugar
- 1 teaspoon fish sauce optional
- 1 (14oz) can unsweetened coconut milk
- 2 c fresh spinach
Instructions
- In a large skillet set over medium heat, add the oil. Once the oil is hot, add the onion and cook for 2 minutes. Add the garlic and cook for 30 seconds.
- Add the carrots and chickpeas. Cook for 3 minutes. Add the curry powder and red curry paste. Cook for 1 minute or until fragrant.
- Whisk in the chicken broth, sugar, and fish sauce. Gently simmer uncovered for 20 minutes, then stir in the coconut milk and spinach. Cook for 8 minutes or until the spinach is wilted.
- Remove from heat and serve with rice.
Notes
STORE any Coconut Chickpea Curry leftovers in an airtight container in the refrigerator for up to 4–5 days. To FREEZE, let the curry cool completely before transferring it to a freezer-safe container. It will stay good for up to 3 months.
When REHEATING from frozen, thaw overnight in the refrigerator, then warm in the microwave or on the stovetop over low heat until heated through. If it looks too thick, stir in a splash of broth or coconut milk.
Nutrition
Calories: 308kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 609mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6665IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 4mg
