Creamy, spicy, and with a hint of the tropics: this coconut curry with chickpeas fills the kitchen with a warm aroma of coconut and spices. The sauce is smooth and rich, the chickpeas add a satisfying bite, and the spinach blends in beautifully. A plate full of comfort that you can have on the table in half an hour, without any complicated steps or hard-to-find ingredients.
Since this curry is entirely plant-based, you’ll automatically be cooking without regular milk or cream. This is handy if you want to avoid cow’s milk or are having a lactose-free day. The coconut milk adds creaminess without dairy, and you can pick up the rest at the supermarket. Just taste it at the end to adjust the salt and acidity, and you’ll have a bowl full of balance and warmth.
Preparation
Step 1: Sauté the onion
Heat the oil in a skillet or frying pan over medium-high heat. Add the finely chopped onion and sauté until it is translucent and tender. Stir occasionally to prevent it from burning.
Step 2: Add the curry and bell pepper
Add the curry paste to the onion and sauté briefly until the aromas are released. Then add the bell pepper, cut into strips, and sauté for a few minutes until it softens slightly.
Step 3: Add the coconut milk
Pour the coconut milk into the pan and stir well so that the curry paste blends into the sauce. Let it simmer gently until the sauce thickens slightly.
Step 4: Add the chickpeas and spinach
Add the drained chickpeas and stir them into the sauce. Then add the spinach in batches and let it wilt. Stir until everything is well mixed and heated through.
Step 5: Finish and Taste
Season the curry with salt and pepper. Taste it to see if the balance is right: a squeeze of lime or a little extra salt can round out the dish. Serve immediately with rice or naan.
Nutritional values per person
- 🥦 Vegetables: 150 g
- 🍚 Carbohydrates: 52 g
- 💪 Protein: 14 g
- 🥑 Grease: 14 g
- 🌾 Fiber: 8 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 530 kcal
Tips & label
Add some extra lime zest or a pinch of chili flakes for a little extra kick.
Delicious with fresh cilantro or a spoonful of plant-based yogurt on top.
When using curry paste and coconut milk, check for additives; some brands contain milk ingredients.
Store leftovers covered in the refrigerator for up to two days, and gently reheat them in the pan with a splash of water.
Use a wooden spoon to stir the curry; this will prevent the sauce from burning or thickening too quickly.
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