Coconut Chickpea Curry

Coconut Chickpea Curry

A delicious chickpea curry loaded with extra veggies
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • 2 tbsp oil to saute
  • 2 Medium Onions sliced
  • 14 oz Diced tomatoes If using canned drain
  • Salt and pepper To taste
  • dash Liquid smoke
  • 2 tsp Red curry paste
  • 1/2 tsp Fresh ground ginger
  • dash Red pepper flakes Adjust for heat
  • 15 oz Chickpeas Drained
  • 1/2 cup Sun dried tomatoes If using jarred in oil rinse to remove spices
  • 1 cup Sweet peppers diced
  • 3 Garlic cloves minced
  • 1 1/2 tbsp Garam Masala
  • 1/4 tsp Ground cumin
  • 1 can Coconut milk
  • 2 tsp Almond flour/coconut flour To thicken
  • 8 oz Fresh Spinach
  • I Lime quartered


  • In a deep pot add oil over medium heat.
    Add in onions saute till almost translucent, add tomatoes, peppers, liquid smoke, salt and pepper. Lower heat and cook till soft about 10 minutes.
    Add in chickpeas, garlic, garam masala, curry paste, cumin and sun dried tomatoes. Add red pepper flakes to taste for heat. Stir to combine.
    Add in coconut milk stir, add in flour. Bring to a boil they reduce to simmer, add spinach for about 10 more minutes.
    Taste for seasoning, serve alone or with rice/quinoa or over a baked sweet potato.
    Option serve with quartered lime to squeeze over curry.
Keyword chickpea, curry, spinach, tomatoes

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