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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1 red bell pepper, diced - 1 can (14.5 oz) diced tomatoes (with juices) - 2 tablespoons curry powder - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - 1/2 teaspoon cayenne pepper (adjust for spice preference) - 1 tablespoon olive oil - Salt, to taste Chickpeas are the star of this dish. They add protein and fiber. Coconut milk brings creaminess and a lovely flavor. The spices and aromatics, like garlic, onion, and ginger, create a fragrant base. - Fresh cilantro - Lime wedges These garnishes brighten the dish. Fresh cilantro adds a burst of flavor. Lime wedges give a zesty kick. You can choose to add them for a more vibrant meal. {{ingredient_image_1}} 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion. Sauté the onion until it turns translucent. This takes about 5 minutes. 3. Stir in the minced garlic and grated ginger. Cook for 1 to 2 minutes until you smell their wonderful scent. 4. Next, add the diced red bell pepper. Cook for another 3 to 4 minutes until it softens. 1. Now, sprinkle in the curry powder, turmeric, cumin, and cayenne pepper. Stir well to coat the veggies with the spices, cooking for 1 minute. 2. Pour in the diced tomatoes along with their juices. Stir to combine and let it simmer for 5 minutes. 1. Add the drained chickpeas and coconut milk to the pot. Stir everything together until well mixed. 2. Bring the mixture to a gentle boil. Then, reduce the heat to low and let it simmer for 15 to 20 minutes. Stir occasionally. 3. Season with salt to taste. Adjust any spices for more heat or flavor if needed. - Best Pots for Cooking Curry Use a large pot with a heavy bottom. This helps heat the curry evenly. A Dutch oven also works well for its heat retention. You want a pot that won’t burn the bottom. - Importance of Simmering Simmering is key to a great curry. It allows flavors to blend. After boiling, lower the heat and let it simmer. This step enhances the taste and texture of your dish. - Adjusting Spice Levels Spice is personal. Start with less cayenne if you prefer mild heat. You can always add more later. Taste as you go to find your perfect balance. - Using Fresh Ingredients Fresh ingredients make a big difference. Use fresh garlic, ginger, and bell pepper for the best flavor. They add a vibrant taste that dried spices cannot match. Fresh cilantro for garnish adds color and brightness, too. Pro Tips Flavor Boost: For an extra depth of flavor, try adding a splash of soy sauce or tamari along with the coconut milk. Add Some Greens: Toss in a handful of spinach or kale during the last few minutes of cooking for added nutrition and color. Make It Creamier: For an even creamier texture, consider blending half of the chickpeas with the coconut milk before adding them to the pot. Serve With Style: Present the curry in a bowl topped with the cilantro and a wedge of lime for a fresh and vibrant look. {{image_2}} You can easily change the protein in this curry. Adding tofu or tempeh gives it a nice twist. - Adding Tofu or Tempeh: Firm tofu works best here. Press it to remove water, then cut it into cubes. Sauté the cubes in olive oil before adding them to the curry. Tempeh is another great choice. Slice it thin and cook it until golden. Both options soak up the curry's flavors and add great texture. - Switching Beans: If you want to try something new, swap chickpeas for other beans. Black beans or kidney beans both add a rich taste. They also provide similar protein and fiber. Just drain and rinse them like chickpeas before adding. You can boost the nutrition and flavor with more veggies. Adding greens or root vegetables makes the dish hearty. - Spinach or Kale: Toss in fresh spinach or kale near the end of cooking. They wilt nicely and add color. Both greens are packed with vitamins and minerals. You can use about two cups, chopped, for a healthy boost. - Root Vegetables: Consider adding diced carrots or sweet potatoes. These add natural sweetness and texture. Chop them into small pieces and cook them with the onion. They will soften and blend well into the curry. Mix and match these options to create a dish that suits your taste. Enjoy your cooking adventure! After making your creamy coconut chickpea curry, you may have some leftovers. Store them in the fridge right away. Use an airtight container to keep it fresh. The curry stays good for about 3 to 4 days. - Storing Leftovers: Allow the curry to cool before sealing it in a container. This helps prevent moisture buildup, which can spoil the dish faster. - Best Containers for Storage: Glass containers work well. They can handle heat and keep flavors locked in. BPA-free plastic containers are also good options. Freezing your curry is a great way to save it for later. It keeps well in the freezer for about 2 to 3 months. This method is perfect for meal prep or quick dinners. - How to Freeze the Curry: Let the curry cool completely. Then, scoop it into freezer-safe containers or bags. Leave some space at the top for expansion as it freezes. - Thawing and Reheating Tips: Thaw the curry overnight in the fridge for best results. If you’re in a hurry, use the microwave on low power. Heat it slowly on the stove, adding a splash of water if it’s too thick. Enjoy your tasty meal! Can I use dried chickpeas instead of canned? Yes, you can use dried chickpeas, but you need to prepare them first. Soak the dried chickpeas overnight in water. Then, cook them until they are soft. This takes about 1 to 2 hours. After that, you can add them to the curry just like canned chickpeas. How do I make the curry spicier? To make the curry spicier, add more cayenne pepper. Start with an extra 1/4 teaspoon. You can also use fresh chili peppers or hot sauce. Just remember to taste as you go to find the right heat for you! Is this curry gluten-free? Yes, this curry is gluten-free. All the ingredients, like chickpeas and coconut milk, do not contain gluten. This makes it a great option for anyone with gluten sensitivities. What is the serving size? The recipe serves about four people. One serving is about 1 cup of curry. If you want more, just double the recipe and enjoy! This blog post covered how to make a delicious chickpea curry. You learned about the main ingredients like chickpeas and coconut milk, plus spices. I shared steps to cook the base and finish the dish. Tips on cooking techniques and flavor were included to help boost your dish. Remember, you can customize the curry with different proteins and veggies. Store your leftovers properly to enjoy later. Now, you have all the tools to create a tasty curry that suits your taste. Cook with joy and make it your own!

Creamy Coconut Chickpea Curry

A rich and flavorful curry made with chickpeas and coconut milk, perfect for a comforting meal.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 red bell pepper, diced
  • 1 can diced tomatoes (with juices)
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 0.5 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • to taste salt
  • for garnish fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the diced red bell pepper and cook for another 3-4 minutes until softened.
  • Sprinkle in the curry powder, turmeric, cumin, and cayenne pepper. Stir well to coat the vegetables with the spices, cooking for 1 minute.
  • Pour in the diced tomatoes along with their juices. Stir to combine and let simmer for 5 minutes.
  • Add the drained chickpeas and coconut milk to the pot. Stir to fully combine all ingredients.
  • Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
  • Season with salt to taste, adjusting any spices as desired for more heat or flavor.
  • Remove from heat and allow to cool slightly before serving.

Notes

Serve over steamed jasmine rice or quinoa, and garnish with freshly chopped cilantro. Add a wedge of lime for a zesty finish.
Keyword chickpeas, coconut milk, curry, spicy, vegetarian