A warm, creamy, and flavorful vegan dish, Coconut Curry Chickpeas is perfect for busy weeknights. Slow-cooked in a crockpot, this hearty curry combines tender chickpeas with rich coconut milk, aromatic spices, and fresh vegetables. It’s a one-pot meal that delivers satisfying comfort and a taste of global cuisine straight to your table.
Recipe Tips and Tricks:
- Pre-soak Dried Chickpeas: If using dried chickpeas, soak them overnight for the best texture.
- Layering Ingredients: Place harder veggies like carrots at the bottom for even cooking.
- Adjust the Heat: Use more or fewer chilies to match your spice preference.
- Consistency Control: Thicken your curry with cornstarch or let it simmer uncovered for a few minutes before serving.
- Fresh Herbs: Garnish with cilantro or parsley to elevate flavors.
Why You’ll Love This Recipe:
This Coconut Curry Chickpeas recipe is a lifesaver on busy days. Simply toss everything into your crockpot, and a few hours later, you’ll have a healthy, protein-packed, and incredibly delicious meal waiting for you. Its creamy coconut base and fragrant spices create a depth of flavor that’s both comforting and exotic. Perfect for meal prep, it reheats beautifully, making it ideal for lunches or dinners throughout the week. Whether you’re a fan of Indian-inspired flavors or just love easy one-pot meals, this recipe ticks all the boxes!
Coconut Curry Chickpeas
A creamy and flavorful crockpot dish with tender chickpeas, rich coconut milk, and aromatic spices for a wholesome meal.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 can (14 oz) coconut milk
- 1 cup diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup diced carrots
- 1 cup bell peppers, chopped
- 2 cups spinach (or kale)
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
- Prepare the Base: In a skillet, sauté onions, garlic, and ginger in olive oil until fragrant. Transfer to the crockpot.
- Add Chickpeas and Veggies: Layer the chickpeas, carrots, bell peppers, and spinach in the crockpot.
- Mix the Spices: In a bowl, combine curry powder, cumin, turmeric, and a pinch of salt. Sprinkle over the crockpot ingredients.
- Pour the Liquids: Add diced tomatoes, coconut milk, and vegetable broth. Stir gently to combine.
- Set and Forget: Cook on low for 4-6 hours or high for 2-3 hours until vegetables are tender.
- Finish with Freshness: Stir in a squeeze of lime juice and garnish with cilantro before serving.
Notes
- Pair with steamed basmati rice or naan for a complete meal.
- For extra protein, add cooked lentils or tofu towards the end of cooking.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 186Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 3mgSodium 289mgCarbohydrates 29gFiber 9gSugar 9gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Chickpeas: Canned chickpeas save time, but dried ones soaked overnight deliver a firmer texture.
- Coconut Milk: Use full-fat coconut milk for a creamy curry; light versions can be substituted for fewer calories.
- Tomatoes: Fresh or canned diced tomatoes add acidity and balance the richness of the coconut milk.
- Curry Powder: A good-quality curry powder or garam masala enhances the dish’s flavor. Adjust the quantity to taste.
- Vegetables: Carrots, bell peppers, and spinach work well, but feel free to add your favorites.
- Aromatics: Garlic, ginger, and onions are essential for building a robust flavor base.
Variations and Substitutions:
- Protein Swap: Substitute chickpeas with lentils or tofu for a different texture.
- Spice Level: Add cayenne for extra heat or omit chili for a milder version.
- Greens: Kale or Swiss chard can replace spinach.
- Tomatoes: Use tomato paste for a richer tomato flavor or substitute with fire-roasted tomatoes for smokiness.
- Additional Veggies: Sweet potatoes, cauliflower, or zucchini are excellent add-ins.
- Cream Alternative: Use cashew cream for a nutty twist instead of coconut milk.
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or microwave.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat.
- Meal Prep: Divide into individual portions for grab-and-go lunches.
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