Easy Chickpea Curry
User Reviews
5
Easy Chickpea Curry
Description
The Easy Chickpea Curry starts by thickening a portion of coconut milk over medium-high heat before stirring in panang curry paste for a fragrant base. Additional coconut milk, brown sugar, peanut butter, and fish sauce are combined, creating a creamy, balanced curry sauce.
Vegetables including thinly sliced onion and red bell pepper, diced butternut squash, and rinsed chickpeas are stirred in and simmered covered until tender. Baby spinach is added last and cooked briefly until wilted. The result is a curry with a creamy texture, sweet undertones from squash and sugar, and mild savory spice from curry paste and fish sauce.
Serving with rice helps manage the curry’s heat and provides a filling meal. If the curry proves too spicy, pairing it with plain yogurt tones down heat and adds a creamy element. The recipe allows flexibility in the fish sauce brand and quantity, with vegan fish sauce or soy sauce as alternatives.
For meal prep, portion with cooked brown rice into containers for up to four days refrigerated storage.
Ingredients
- 1 .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 .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.
Notes
- Store curry with brown rice in meal prep containers; keep refrigerated up to four days.
- The curry paste brand affects spiciness; adjust amount accordingly.
- Mae Ploy curry paste offers more flavor and heat than some other brands.
- If curry is spicier than desired, serve with plain yogurt to mellow heat and add creaminess.
- Fish sauce can be replaced with vegan fish sauce or soy sauce to keep the dish vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 287 kcal
% 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.
User Reviews
Overall Rating
5
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