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Coconut Chickpea Curry Recipe
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5 from 1 vote

COCONUT CHICKPEA CURRY

This easy coconut chickpea curry recipe with spinach is vegan, creamy, and full of flavor using light coconut milk for a healthy, comforting meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Indian
Keyword: chickpea and spinach curry, chickpea curry, chickpea curry recipe, coconut chickpea curry
Servings: 6 servings

Ingredients

  • 2 teaspoons olive oil
  • 1/3 cup diced red bell pepper
  • 1 medium white onion diced
  • 3 garlic cloves crushed
  • 1, 13.5 ounce can of light coconut milk
  • 1, 15 ounce can of tomato sauce
  • 1 tablespoon curry powder
  • 1/2 teaspoon cumin
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 teaspoon sugar or sugar substitute
  • 1/2 teaspoon salt
  • 3, 15.5 oz cans chickpeas, rinsed and drained
  • 1 cup chopped fresh spinach or frozen chopped spinach
  • 1 fresh lime juiced for serving, optional
  • chopped cilantro optional for garnish

Instructions

  • Heat the olive oil in a Dutch oven over medium heat. Add the diced red bell pepper, onion, and crushed garlic cloves. Sauté for 5-7 minutes, or until soft and translucent.
  • Add light coconut milk, tomato sauce, curry powder, cumin, cinnamon, nutmeg, sugar, and salt to the Dutch oven. Stir to combine until fully incorporated.
  • Stir in the rinsed and drained chickpeas. Let them simmer in the sauce over low heat for 10-12 minutes, allowing the flavors to meld.
  • If using frozen chopped spinach, add it along with the chickpeas, letting it thaw and fully combine with the sauce. If using fresh spinach, stir it in after the chickpeas and cook for a few minutes until wilted.
  • Before serving, top with freshly squeezed lime juice and chopped cilantro.

Video

Notes

  • Coconut Milk: You can substitute light coconut milk for full-fat coconut milk.
  • Frozen Spinach Tip: If using frozen spinach, add it after the chickpeas and allow it to thaw and heat through, stirring it into the sauce until fully incorporated.
  • Storage: Store leftover chickpea curry in an airtight container in the refrigerator for 3-4 days.
 
WW Points: 3 points per serving
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Nutrition

Calories: 181kcal | Carbohydrates: 24.6g | Protein: 6.7g | Fat: 6.7g | Saturated Fat: 2.4g | Cholesterol: 0mg | Sodium: 295mg | Fiber: 5.8g | Sugar: 6.1g