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This chickpea curry is very delicious with its spices, coconut milk sauce and spinach. Perfect as a healthy, high-protein vegetarian dish or quick meal.
Today I offer you a recipe that I started making during the first confinement. 5 at home and in addition to teleworking, lunch and dinner feed everyone with a variety of dishes.
So after my usual quickly prepared meals, I started to vary the inspirations, with chicken in soy sauce and lemon, pan-fried shrimp with garlic, dried porcini mushrooms in potato gratin…
And since we used a little of what we found, with a good stock of chickpeas, I became a pro in plain or flavored hummus. With candied tomatoes, beetroot, leftover carrots and cumin…
In short, I’m not going to tell you about my confined life but still I started doing this vegetarian dish and above all full of vegetable proteinsvery fragrant with the mixture of spices and the little touch of tomato…
At my house they loved it, it became a basic that you appreciated when I shared the photo and the outline of the recipe on the networks.
So here is finally the detailed recipe.
The main steps of the recipe
- We start by doing return onion and carrot.
- We add the spices and gingermix well and add the tomato paste (there or later as in the photos).
- Then the chickpeas already cooked and drained and the coconut milk. If you use dry chickpeas, cook them beforehand according to the instructions on your package and drain them well.
- We leave simmer gently. Since the chickpeas are already cooked, we just want the flavors to mix well and the sauce to become ultra-fragrant.
- We add the spinach leaves (optional) and let it cook a little more.
- Before serving, taste and adjust the seasoning. depending on your tastes: more or less liquid sauce, more or less spicy scent…
Some variations
- Replace the chickpeas with red lentils or green lentils precooked. We then get closer to the Indian dahl. Or make a mix of chickpeas or lentils with rice.
- Add a plant-based protein with for example previously pan-fried beef meatballs or fish which will be cooked gently poached in fragrant coconut milk.
- Vary the spices. My choice is a mixture of curry, cumin and turmeric (with a touch of pepper which helps assimilate the turmeric). It’s up to you to play with the spices according to your preferences or if you are used to Indian or island cuisine. You probably have spice combinations that you like.
- Replace the tomato paste with tomato coulis, cubed canned tomatoes or even fresh tomatoes. Or even don’t use any at all, each option has a different result with a more or less liquid sauce. Will you tell me what you prefer?
- Spinach is optional. Prefer fresh spinach, or don’t use any at all, I started without it because during covid we made do with what we found! You can replace the spinach with watercress leaves.
- Same for gingerit also works without but personally I prefer with. Prefer without if you don’t have fresh ginger rather than using dried ginger. Add garlic.
- You can replace the coconut milk with liquid cream. If you are using a slightly dense coconut cream, add water to dilute.
- Or any other idea that comes to mind, there is something to do with this dish.
Up to you. It’s an easy recipe to make and adapt endlessly with what you have in your cupboards. Economical and nutritious.
Chickpea curry with coconut milk and spinach
A vegetarian dish to serve as a complete main course, or as a side dish. This chickpea curry is very delicious with its spices, coconut milk sauce and spinach. Perfect as a healthy, high-protein dish or quick meal. To decline as desired.
To prevent sleep
In the photos that were used to take the step by step, the tomato paste is added after the coconut milk. In reality it doesn’t matter, both work just as well.
Remember to taste carefully and adjust the seasoning with spices or more coconut milk for a thinner sauce according to your tastes.
Remember to taste carefully and adjust the seasoning with spices or more coconut milk for a thinner sauce according to your tastes.
Enjoy your food !
Enjoy