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Creamy Coconut Chickpea Curry is a vibrant and flavorful dish that has captured the hearts of food enthusiasts around the globe. This delightful curry not only tantalizes the taste buds but also offers a beautiful blend of textures and aromas that make it a comforting meal for any occasion. The rich creaminess of coconut milk pairs perfectly with the hearty chickpeas, creating a satisfying dish that can be enjoyed over rice or with warm naan bread.

Creamy Coconut Chickpea Curry Recipe

Discover the joy of cooking with this Creamy Coconut Chickpea Curry! Packed with protein-rich chickpeas, creamy coconut milk, and vibrant spices, this dish is not only satisfying but also healthy and vegan-friendly. Perfect over rice or with naan, it's versatile enough to suit any taste preference. Customize it with fresh veggies or adjust the spice level to your liking. Get inspired to create a comforting meal that's bursting with flavor! #Curry #VeganRecipes #HealthyEating #PlantBased #DinnerInspiration
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 can (14 oz) coconut milk

1 cup diced tomatoes (fresh or canned)

2 cups spinach (fresh or frozen)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked basmati rice or quinoa, for serving

Juice of 1 lime

Instructions
 

In a large skillet, heat coconut oil over medium heat. Once melted, add the chopped onions and sauté until translucent, about 5-6 minutes.

    Stir in the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.

      Add curry powder, ground cumin, and turmeric powder; stir well to coat the onions, cooking for another 1-2 minutes to enhance the spices’ flavors.

        Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.

          Add the chickpeas to the skillet and stir to combine. Let the curry simmer for about 10 minutes, allowing the flavors to meld.

            Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen), about 3-4 minutes. Season with salt and pepper to taste.

              Remove from heat and squeeze fresh lime juice over the curry before serving.

                Serve over cooked basmati rice or quinoa and garnish with fresh cilantro.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4