Coconut Chickpeas Curry
This protein-packed coconut chickpea curry is absolutely delicious—made with coconut milk, chickpeas, red lentils, and warm spices for a creamy curry recipe you’ll want on repeat. Served over rice, it’s hearty, nourishing, and ready in 35 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 medium sweet potato peeled and cubed
- 2 (15-ounce) cans chickpeas drained and rinsed
- ½ cup red lentils rinsed
- 1 medium red bell pepper sliced
- 13.5 ounce can coconut milk
- 1 cup vegetable broth plus more as needed
- 1 tablespoon soy sauce or tamari plust extra to taste
- Juice of 1 lime plus extra to taste
- 3 cups baby spinach
- Flexitarian option: 1 pound diced cooked chicken or shrimp, added in step 5.
- Optional for serving: Cooked jasmine rice, fresh cilantro or green onion, and lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until softened.
- Stir in garlic and fresh ginger; cook 1 minute. Add curry powder and garam masala; cook 30 seconds to release flavor.
- Stir in sweet potato, chickpeas, lentils, bell pepper, coconut milk, and broth. Mix well to form the curry sauce.
- Bring to a simmer; cook 20 minutes (no lid) until lentils are soft, sweet potato is tender, and the sauce thickens.
- Stir in soy sauce, lime juice, and spinach (plus cooked chicken or shrimp, if using). Cook 1–2 minutes until spinach wilts.
Video
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes, check out my post above.
TIPS: Red lentils melt into the curry, adding body and protein without changing the flavor. Dice sweet potato small for faster cooking. Add more broth if the curry gets too thick.
VARIATIONS: Swap the sweet potato for butternut squash. For more spice, add chili flakes or extra curry paste. Stir in cubed tofu for another plant-based protein boost.
SERVING SUGGESTIONS: Serve these coconut curry chickpeas over rice, quinoa, or cauliflower rice, cilantro or green onion, and lime wedges. Pair with warm naan for dipping into the sauce.
Nutrition
Calories: 512kcalCarbohydrates: 64gProtein: 20gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 376mgPotassium: 1013mgFiber: 20gSugar: 13gVitamin A: 7050IUVitamin C: 35mgCalcium: 126mgIron: 8mg
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