Coconut Chickpea Curry
There’s something undeniably comforting about a bowl of Coconut Chickpea Curry. This vibrant dish, with its creamy coconut milk and hearty chickpeas, is not only a delight for the taste buds but also a great source of nutrients. Whether you’re looking for a quick weeknight dinner or a meal to impress your friends, this recipe is sure to become a favorite in your kitchen.
Why It’s Crowd-Pleasing
Coconut Chickpea Curry is a fantastic dish for many reasons. First and foremost, it’s incredibly flexible. You can adjust the spice level, swap out veggies based on what you have on hand, or even make it vegan-friendly. The creamy coconut milk paired with the warmth of red curry paste creates a flavor profile that’s both rich and satisfying. Plus, it’s a one-pot meal, meaning less cleanup for you and more time to enjoy your delicious creation!
What Goes Into Coconut Chickpea Curry
Creating this Coconut Chickpea Curry requires some simple, wholesome ingredients. Here’s what you’ll need:
- 1 tablespoon coconut oil (or substitute extra-virgin olive oil or grapeseed oil)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger (or in a pinch, 2-3 teaspoons ground ginger)
- 3 tablespoons Thai red curry paste plus 2 teaspoons
- ½ teaspoon red pepper flakes
- 6 small/medium carrots, peeled and cut into ½-inch thick rounds (about 2 cups)
- 2 large red bell peppers, cored and sliced
- 2 cans light coconut milk (14-ounce cans)
- 2-4 teaspoons coconut sugar (brown sugar or turbinado sugar can be used)
- 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
- 2 tablespoons soy sauce (plus 2 teaspoons, or tamari to make the recipe gluten free)
- 2 tablespoons rice vinegar
- 1 cup frozen peas
- Chopped fresh cilantro for serving
- Prepared brown rice or quinoa for serving
Essential Tools for Success
To create a perfect Coconut Chickpea Curry, gather the following tools:
- Large pot or Dutch oven: Ideal for creating a one-pot meal.
- Wooden spoon: Great for stirring and preventing scratches on your cookware.
- Measuring spoons: Ensure accurate measurements for your spices and liquids.
- Knife and cutting board: Essential for chopping your vegetables.
Coconut Chickpea Curry: Step-by-Step Guide
Now, let’s dive into the cooking process. Follow these steps to create your Coconut Chickpea Curry:
Step 1: Heat the Oil
In your large pot or Dutch oven, heat the coconut oil over medium heat. If you’re using extra-virgin olive oil or grapeseed oil, the process remains the same.
Step 2: Sauté Onions and Aromatics
Add the thinly sliced onion to the pot and sauté for about 5 minutes until it’s softened. Then, stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Step 3: Add Curry Paste and Spices
Mix in the Thai red curry paste and red pepper flakes, stirring well to combine. Let it cook for 1-2 minutes to deepen the flavors.
Step 4: Incorporate Vegetables
Add the carrots and red bell peppers to the pot. Stir to coat the vegetables with the curry mixture, allowing them to cook for about 5 minutes.
Step 5: Pour in Coconut Milk
Gently pour in the light coconut milk, stirring to combine everything. This is where your Coconut Chickpea Curry starts to come together beautifully!
Step 6: Sweeten and Season
Add the coconut sugar, soy sauce, and rice vinegar. Adjust the sweetness according to your preference. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
Step 7: Add Chickpeas and Peas
Stir in the drained chickpeas and frozen peas, cooking for an additional 5 minutes until everything is heated through.
Step 8: Serve and Enjoy!
Remove from heat and garnish with chopped fresh cilantro. Serve your Coconut Chickpea Curry over prepared brown rice or quinoa for a wholesome meal.
Make It Fit Your Plan
This Coconut Chickpea Curry can easily be tailored to fit various dietary preferences:
- Vegan: This recipe is already vegan-friendly!
- Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free.
- Spicy: Increase the amount of red pepper flakes or add fresh chili peppers for an extra kick.
- Vegetable Variations: Feel free to swap in your favorite vegetables like broccoli, zucchini, or spinach.
Common Errors (and Fixes)
When making Coconut Chickpea Curry, here are a few common mistakes and how to fix them:
- Too watery: If your curry is too thin, let it simmer uncovered for a few more minutes to thicken.
- Not enough flavor: Adjust the seasoning by adding more curry paste, soy sauce, or coconut sugar to enhance the taste.
- Overcooked vegetables: To retain crunch, add heartier vegetables like carrots first, and softer ones like peas later in the cooking process.
Shelf Life & Storage
Store any leftovers of your Coconut Chickpea Curry in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop or in the microwave.
Quick Questions
Can I use fresh ginger instead of ground ginger?
Absolutely! Fresh ginger adds a wonderful flavor and aroma to the dish. Just use 2 tablespoons of minced fresh ginger in place of the ground ginger.
What can I serve with Coconut Chickpea Curry?
This curry pairs perfectly with brown rice or quinoa, but you can also serve it with naan or over steamed cauliflower rice for a low-carb option.
Can I make this curry in advance?
Yes! Coconut Chickpea Curry can be made ahead of time. It often tastes even better the next day as the flavors continue to develop.
Is Coconut Chickpea Curry spicy?
The spice level can be adjusted to your preference. Start with a small amount of red pepper flakes and add more if you enjoy a spicier dish.
Explore More
If you love this Coconut Chickpea Curry, you might enjoy these other recipes:
Ready, Set, Cook
Now that you have all the details, it’s time to roll up your sleeves and make your own Coconut Chickpea Curry. Gather your ingredients, set your workspace, and let the delicious aromas fill your kitchen. Enjoy the process of cooking as much as the meal itself, and share this delightful dish with family and friends. Happy cooking!
Coconut Chickpea Curry
Ingredients
Equipment
Method
- In your large pot or Dutch oven, heat the coconut oil over medium heat. If you're using extra-virgin olive oil or grapeseed oil, the process remains the same.
- Add the thinly sliced onion to the pot and sauté for about 5 minutes until it’s softened. Then, stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
- Mix in the Thai red curry paste and red pepper flakes, stirring well to combine. Let it cook for 1-2 minutes to deepen the flavors.
- Add the carrots and red bell peppers to the pot. Stir to coat the vegetables with the curry mixture, allowing them to cook for about 5 minutes.
- Gently pour in the light coconut milk, stirring to combine everything. This is where your Coconut Chickpea Curry starts to come together beautifully!
- Add the coconut sugar, soy sauce, and rice vinegar. Adjust the sweetness according to your preference. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- Stir in the drained chickpeas and frozen peas, cooking for an additional 5 minutes until everything is heated through.
- Remove from heat and garnish with chopped fresh cilantro. Serve your Coconut Chickpea Curry over prepared brown rice or quinoa for a wholesome meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish can be frozen for up to 3 months - just thaw overnight before reheating.
- For a spicier kick, increase the amount of red pepper flakes or add fresh chili peppers.
