0 from 12 votes
Easy Chickpea Curry
This easy Chickpea Curry is a great healthy meal prep idea, as well as a quick weeknight dinner recipe! Packed with veggies, this chickpea curry is also gluten free and easily made vegan!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 287 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 13.6 ounce can coconut milk full fat preferred
- 1 ½ tablespoons Panang curry paste I used Mae Ploy. Use more or less to taste, see note.
- 1 tablespoon brown sugar
- 1 tablespoon peanut butter
- 1 tablespoon fish sauce Use Vegan Fish sauce or soy sauce to make this vegan
- 1 15.5 ounce can chickpeas drained and rinsed
- 1 onion thinly sliced against the grain
- 1 red bell pepper thinly sliced
- 2 cups butternut squash peeled and diced into 1 inch cubes
- 2 cups baby spinach
Instructions
- Heat a large dutch oven over medium-high heat.
- Add about 1/2 cup of coconut milk. Stir until it is thick and shiny, about 2 minutes.
- Add the curry paste. Stir until fully mixed and fragrant.
- Add the rest of the coconut milk, brown sugar, peanut butter and fish sauce. Stir to combine. Bring to a simmer.
- Add the onion, bell pepper, butternut squash and chickpeas. Stir and cover, reduce heat to medium. Simmer for 15-20 minutes, until vegetables are tender.
- Stir in the spinach. Cook until wilted, 1-2 minutes.
- Serve over rice if desired. If the curry turns out spicier than you intended, serving it with some plain yogurt will tone down the spiciness.
Cup of Yum
Notes
- For meal prep: Make a pot of brown rice. Evenly divide chickpea curry and rice between four containers. Keep in the fridge for up to four days.
- Curry Paste: The brand you use matters. I like Mae Ploy Curry Paste, which is more flavorful than other brands I have used. However, it is also spicier. I use less of it than the amount I use with other brands. If you are using another brand like Thai Kitchen, you may need to use more.
- If the curry turns out spicier than you intended, serving with plain yogurt will tone down the spiciness and adds a nice flavor and texture.
Nutrition Information
Serving
1serving
Calories
287kcal
(14%)
Carbohydrates
20g
(7%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
401mg
(17%)
Potassium
685mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
10666IU
(213%)
Vitamin C
60mg
(67%)
Calcium
89mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 287
% Daily Value*
| Serving | 1serving | |
| Calories | 287kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 401mg | 17% |
| Potassium | 685mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 10666IU | 213% |
| Vitamin C | 60mg | 67% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.