20-minute Coconut Chickpea Curry Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
423 kcal
-
Course
Main Course
-
Cuisine
Asian
20-minute Coconut Chickpea Curry Recipe
Description
The 20-minute Coconut Chickpea Curry features aromatics such as onion, garlic, and ginger sautéed with curry paste, curry powder, turmeric, and cumin to build a vibrant spice base. Coconut milk provides creamy richness, while canned chickpeas add protein and bulk. Green beans, kale, and cherry tomatoes contribute fresh vegetable texture and flavor, simmered until tender yet vibrant. The curry is thickened modestly with a cornstarch slurry to achieve a sauce that coats the vegetables nicely.
This curry offers a balanced combination of spices and creaminess with fresh vegetable bites, making for a satisfying entree. The simmering method allows the flavors to meld quickly without losing the brightness in vegetables like kale and tomatoes.
Generally served with brown rice or another grain, this curry can be customized by adding other quick-cooking vegetables like sweet potato or broccoli. It also freezes well, making it suitable for meal prep or leftovers. Reheat gently to preserve texture and flavor.
For best results, ensure vegetables are not overcooked to retain some texture, and add the cornstarch mixture towards the end of cooking to thicken without causing clumping. Using quality curry paste and fresh aromatics will intensify the flavor.
Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- ginger peeled and chopped finely, fresh, thumb sized piece
- 1½ tablespoons curry paste I use tikka masala, but you can use any you like really
- 1 teaspoon curry powder
- ¼ teaspoon chilli powder
- ½ teaspoon Turmeric
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
- 13.5 ounces coconut milk 1 regular can
- 15.5 ounces chickpeas 1 can
- 5½ ounces green beans about 2 handfuls
- 1½ ounces kale about 2 handfuls, chopped finely
- 15 cherry tomato approximately
- 1 teaspoon corn starch mixed to a paste with a little water (corn flour – UK/Australia)
Instructions
- Heat a little oil in a large saucepan, then cook the onions for a couple of minutes, stirring every now and again.
- Add the garlic, ginger, curry paste, curry powder, chilli powder, turmeric and cumin and stir with a wooden spoon for about one minute.
- Add the coconut milk and chickpeas, then add the green beans and simmer for about 5 minutes.
- Add the kale, tomatoes and corn starch/water mixture and simmer for a further 5 to 10 minutes, until the beans are cooked.
- Serve with brown rice immediately, or let cool and freeze.
Notes
- Add vegetables like sweet potato, pumpkin, broccoli, or eggplant that cook within 10-15 minutes to vary the curry.
- This curry freezes well; cool it first and store in sealed containers for later use.
- To reheat, thaw if frozen and warm gently on the stove or microwave.
- Adjust spices and curry paste type to personal taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Sodium | 38mg | 2% |
| Potassium | 844mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 2595IU | 52% |
| Vitamin C | 37.4mg | 42% |
| Calcium | 125mg | 13% |
| Iron | 7.9mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
