In the past few weeks we’ve had some really damn cold evenings. It’s funny; my mom will often text me from Canada to let me know it’s colder here in North Carolina than it is up North. Our winters aren’t comparable at all, and I’ll take an NC winter over a sloppy miserable Southern Ontario winter ANY day. But now more than ever, it’s been the perfect time to curl up with this cozy and warming chickpea curry with coconut milk.
This dish was born a few years ago out of a desperate attempt to offer a vegetarian Friendsgiving protein for my non-meat eaters. It turned out to be a smashing success—even for those piling turkey onto their plates—and a few of us continue to make it on the reg.
Vegetarian Chickpea Curry With Coconut Milk.
Curries come in many forms. For this one, I wanted something hearty and substantial—not soupy. I also wanted to keep the recipe simple with minimal and accessible ingredients, and little prep and cooking time. This belly-warming dish was inspired by Chana Masala, a North Indian dish that brings together chickpeas, onions, tomatoes, coriander seed, garlic, chiles, and ginger.
If you’re a fan of chickpeas in general, you need this chickpea curry in your life. It’ll fill you up without weighing you down and, the best part, is you can make it ahead of time. The leftovers are delicious, if not better since the flavors get a chance to mingle and get to know one another.
This makes for a beauty side, but it also serves as a main. You can eat it on it’s own, serve it with some warm naan, or pile it over a fluffy mountain of basmati rice :)
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Want to warm up with some other curries? Check these out!
- Thai Coconut Fish Curry With Kabocha Squash
- Easy Thai Red Curry With Tofu
- Sweet Potato and Chickpea Coconut Curry
- 4 TBSP olive oil
- 1/2 cup diced red or yellow onion
- 1 TBSP freshly grated ginger
- 3 cloves garlic, minced
- 2 15 oz cans of chickpeas, drained and rinsed
- 1 15 oz can of diced tomatoes, drained
- 2 heaping handfuls of spinach, torn or roughly chopped
- 1/2 cup coconut milk
- 2 TBSP concentrated Indian curry paste (mild, medium, or hot—whatever your preference!)
- 1 tsp curry powder
- 1 tsp turmeric (optional)
- 1/8 tsp kosher salt, more to taste if needed
- Heat oil in a skillet over moderate heat.
- Add the onions, ginger, and garlic. Simmer until fragrant, stirring often to prevent browning; about 2 minutes.
- Add the chickpeas and drained tomatoes. Simmer for about 5 minutes, stirring occasionally.
- Add the torn up spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time.
- Add the coconut milk, curry paste, curry powder, turmeric (if using), and salt. Stir until the paste has dissolved and the seasonings have mixed in well. This may take about 2-3 minutes of constant stirring and folding.
- Let the curry simmer for about 10 minutes, stirring occasionally.
- Remove from heat and serve with warm naan, pitas, rice, or on its own.