Quick and Easy Chickpea Coconut Curry
If you’re looking for a vibrant, comforting dish that comes together in a flash, then this Quick and Easy Chickpea Coconut Curry is exactly what you need. Perfectly spiced with Thai red curry paste and enriched with creamy coconut milk, this curry is a deliciously satisfying meal that can be made in under 30 minutes. Whether you’re a busy parent, a student, or just someone who appreciates good food without the fuss, this recipe is here to save the day!
The beauty of this chickpea coconut curry lies not only in its flavor profile but also in its versatility. It’s a one-pot wonder that’s packed with protein, making it a fantastic option for lunch or dinner. Serve it over rice, quinoa, or even with some crusty bread, and you’ve got a meal that’s sure to please everyone at the table.
Reasons to Love Quick and Easy Chickpea Coconut Curry
- Quick Preparation: This dish comes together in just 30 minutes, making it perfect for weeknight dinners.
- Nutritious and Filling: Packed with chickpeas and healthy fats from coconut milk, it’s a hearty meal that won’t leave you hungry.
- Flavor Explosion: The combination of Thai red curry paste and coconut milk creates a rich and flavorful sauce that’s simply irresistible.
- Vegan-Friendly: This curry is plant-based and can easily be enjoyed by everyone!
- Customizable: Add your favorite vegetables or adjust the spices to suit your taste.
Ingredient List
- 1 tablespoon olive oil
- 1/2 medium onion, chopped finely
- 3 cloves garlic, minced
- 1 heaped tablespoon Thai red curry paste
- 2 (19 fluid ounce) cans chickpeas, drained
- 1 heaped tablespoon curry powder
- Juice of 1/2 lime
- 1 (13.5 ounce) can coconut milk (I used full fat)
- Handful fresh basil, sliced thin
- Generous handful cilantro, chopped
- Salt & pepper to taste
- Lime wedges for serving
Tools of the Trade
- Large skillet or saucepan: Essential for cooking the curry evenly.
- Wooden spoon: Perfect for stirring and preventing the ingredients from sticking.
- Measuring spoons: To ensure accurate ingredient measurements.
- Chopping board and knife: For prepping your onions, garlic, and herbs.
Quick and Easy Chickpea Coconut Curry Made Stepwise
Step 1: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the Curry Paste
Stir in the heaped tablespoon of Thai red curry paste, mixing well to combine. Let it cook for about 1-2 minutes, allowing the flavors to deepen.
Step 3: Incorporate the Chickpeas
Add the drained chickpeas to the skillet, along with the heaped tablespoon of curry powder. Stir everything together, making sure the chickpeas are well-coated with the spices.
Step 4: Pour in the Coconut Milk
Next, pour in the can of coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes. This will help the flavors meld beautifully.
Step 5: Finish with Lime and Herbs
Remove the skillet from heat and stir in the juice of half a lime. Add the fresh basil and cilantro, mixing well. Season with salt and pepper to taste.
Step 6: Serve and Enjoy!
Serve your Quick and Easy Chickpea Coconut Curry hot, garnished with additional cilantro and lime wedges on the side. Enjoy it over your choice of rice, quinoa, or with some crusty bread for a delightful meal!
Season-by-Season Upgrades
- Spring: Add fresh asparagus or peas for a pop of color and crunch.
- Summer: Toss in some diced zucchini or bell peppers for a refreshing twist.
- Fall: Incorporate butternut squash or sweet potato for added sweetness and texture.
- Winter: Use hearty greens like kale or spinach for a nutrient boost.
Notes from the Test Kitchen
- For a spicier curry, feel free to add more curry paste or a pinch of cayenne pepper.
- If you prefer a lighter version, opt for low-fat coconut milk.
- This dish is incredibly forgiving; you can add vegetables or adjust spices based on what you have on hand.
- For an extra layer of flavor, consider toasting the curry powder in the oil before adding the onions.
Leftovers & Meal Prep
This Quick and Easy Chickpea Coconut Curry makes for fantastic leftovers! Store any extra in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving. It also freezes well, so feel free to double the recipe and save some for a busy day!
Helpful Q&A
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas! Just make sure to soak and cook them beforehand, as canned chickpeas are already cooked and ready to use.
What can I serve with chickpea coconut curry?
This curry pairs wonderfully with jasmine rice, basmati rice, quinoa, or even naan bread for a complete meal.
Can I make this curry gluten-free?
Absolutely! This recipe is naturally gluten-free. Just ensure that the curry paste you use is also gluten-free.
How can I adjust the spice level?
You can adjust the spice level by using less curry paste or adding in some coconut sugar to balance the heat. Alternatively, you can add more curry paste for a spicier kick!
The Takeaway
Deliciously aromatic and comforting, this Quick and Easy Chickpea Coconut Curry is a must-try for anyone seeking a quick meal that doesn’t compromise on flavor. With its simple ingredients and straightforward preparation, it’s perfect for busy weeknights or lazy weekends alike. Packed with wholesome goodness and customizable to your taste, it’s a recipe that you’ll want to make again and again. Give it a whirl, and watch it become a staple in your kitchen!
Quick and Easy Chickpea Coconut Curry
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the heaped tablespoon of Thai red curry paste, mixing well to combine. Let it cook for about 1-2 minutes, allowing the flavors to deepen.
- Add the drained chickpeas to the skillet, along with the heaped tablespoon of curry powder. Stir everything together, making sure the chickpeas are well-coated with the spices.
- Next, pour in the can of coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes. This will help the flavors meld beautifully.
- Remove the skillet from heat and stir in the juice of half a lime. Add the fresh basil and cilantro, mixing well. Season with salt and pepper to taste.
- Serve your Quick and Easy Chickpea Coconut Curry hot, garnished with additional cilantro and lime wedges on the side. Enjoy it over your choice of rice, quinoa, or with some crusty bread for a delightful meal!
Notes
- For a spicier curry, feel free to add more curry paste or a pinch of cayenne pepper.
- If you prefer a lighter version, opt for low-fat coconut milk.
- This dish is incredibly forgiving; you can add vegetables or adjust spices based on what you have on hand.
