5 from 15 votes
20-minute Coconut Chickpea Curry Recipe
This Coconut Chickpea Curry combines chickpeas, green beans, kale, and cherry tomatoes simmered in a coconut milk-based sauce infused with a blend of curry spices including turmeric, cumin, and chili powder. The dish is thickened slightly with cornstarch and offers a creamy texture and fragrant aroma. It cooks quickly in about 20 minutes and is a flexible curry that accommodates additional quick-cooking vegetables if desired.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
423 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 423
% 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.