Coconut Chickpea Curry

4.9
(13)
13 Reviews
3 Photos

A delicious vegetarian curry that is spicy, but savory and delightful in all the best ways. You can adjust the amount of curry paste to your personal paste.

By
Julia Levy
Julia Levy
Julia Levy
Julia Levy is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living.
Allrecipes' editorial guidelines
Updated on November 15, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
looking down at a large bowl of coconut chickpea curry served over top of white rice
3
3
Cook Time:
20 mins
Active Time:
15 mins
Total Time:
35 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 2 tablespoons grapeseed oil

  • ½ cup chopped yellow onion

  • 1 tablespoon minced garlic

  • 1 tablespoon grated fresh ginger

  • 2 tablespoons Thai red curry paste

  • 1 (13.5 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)

  • 1 cup vegetable broth

  • ½ teaspoon kosher salt

  • 2 (15 ounce) cans chickpeas, rinsed and drained

  • 3 cups baby spinach leaves

  • 1 tablespoon fresh lime juice

  • ½ cup coarsely chopped toasted cashews

  • fresh cilantro for garnish

  • 2 cups cooked rice

Directions

  1. Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.

    onion, garlic, and ginger cooking in a skillet of oil

    Dotdash Meredith Food Studios

  2. Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.

    red curry paste added and stirred until vegetables are coated

    Dotdash Meredith Food Studios

  3. Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.

    coconut milk, broth, salt and chickpeas stirred in

    Dotdash Meredith Food Studios

  4. Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.

    mixture simmered until thickened

    Dotdash Meredith Food Studios

  5. Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.

    spinach, and lime juice stirred in

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

480 Calories
40g Fat
37g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 480
% Daily Value *
Total Fat 40g 51%
Saturated Fat 21g 104%
Sodium 641mg 28%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 11%
Protein 11g 21%
Potassium 505mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.