This chickpea and vegetable coconut curry is such a huge hit for dinner for us! Not only is it super easy to make and so flavorful but its so healthy too! All I need is 30 minutes and a simple pot! This is a nice no hassle recipe for coconut curry. And its so full of vegetables!!
What's in this Chickpea and Vegetable Coconut Curry
The base of this curry is just curry powder and coconut milk! After that, you can add in any combination of vegetables and lentils/beans you love or simply have on hand!
- Curry Powder - you can use your favorite curry blend here. I like this one, I think it has a very rich, almost Madras curry flavor. And I like that it does not have heat to it, so I can control that on my own. You can also use a curry paste, if that is what you are able to find.
- Coconut Milk- canned coconut milk, If you can remember to shake the can of coconut milk really well before opening, it will help to recombine the coconut water with the solids and be easier to incorporate into the curry. If you don't, like I usually don't, its fine just scoop out everything from the can and it will all melt together as it cooks.
- Chickpeas - I use canned chickpeas for this recipe, remember we're talking about a less than 30 minute meal! Just drain and rinse the chickpeas before adding to the curry.
- Vegetables: sweet potatoes, spinach, bell peppers, mushrooms
- Aromatics: garlic, ginger, green chili pepper (or jalapeño pepper or serrano pepper),
What Equipment Do I Need?
Really all you need for this recipe is a big pot! I love Instant Pot and slow cooker recipes, but this one does not need them! Everything cooks so quickly!
How to make Chickpea and Vegetable Coconut Curry?
- Saute the aromatics: garlic, ginger, onion, and chili peppers (if you are using)
- Cook the veggies: I think the curry pairs beautifully with sweet potato, mushrooms, bell peppers. Other options include: butternut squash, potatoes, tomatoes, sweet peppers.
- Add in the curry powder, chickpeas, and coconut milk
- Finish off by adding spinach (kale or other wilted greens can be substituted)
- Serve with fresh lime, cilantro and a bowl of rice
Additional Suggestions and Substitutions
- Of course you can substitute any of the vegetables with your favorites and whatever you have on hand.
- If you're looking for a soupy consistency, just add a little veggie stock. This will create a nice curry flavored broth, which works well as a soup or a base for noodles!
- For additional heat, I like to add chili garlic paste. This is one is great because its a paste made with vinegar and garlic so its not just straight heat but additional flavor as well. Sriracha also works well, if you need heat for individual servings.
You might also be interested in these comforting curry recipes:
Chickpea and Vegetable Coconut Curry
- 1 tablespoon cooking oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 onion chopped
- 1 jalapeno pepper deseeded and finely chopped
- ½ cup mushrooms
- ½ cup bell pepper chopped
- 1 sweet potato chopped
- 2 tablespoon curry powder use more or less according to preference
- 1 14 oz. can chickpeas drained and rinsed
- 1 14 oz. can coconut milk full fat
- 2 cups spinach chopped
- salt to taste
- 1 juice of lime
- 1 tablespoon cilantro chopped
- Heat cooking oil in a large pot. Once oil is heated, add garlic and ginger, cook for 1 minute. Add onions and jalapeños and cook for another 2-3 minutes.
- Add the mushrooms, bell peppers, and sweet potatoes. Cover and let cook for about 8-10 minutes or until the sweet potatoes have softened.
- Add curry powder, salt, chickpeas and coconut milk, stir to combine. Cook for 5 minutes or until bubbling. Add in spinach and cook for another 2 minutes or until spinach has wilted.
- Remove from heat. Sprinkle cilantro and serve with rice and lime wedges