This coconut chickpea curry is a delicious and satisfying option for your next budget friendly dinner. You’ll love how easy it is to make and how much flavor it packs into every spoonful. Get ready for a comforting meal that won’t break the bank.
Key Ingredients & Substitutions:
- Chickpeas: Canned chickpeas are convenient; dried chickpeas can be used if soaked and cooked first.
- Coconut Milk: Full-fat coconut milk provides creaminess. Light coconut milk can be used for a lighter dish.
- Curry Powder: Use your favorite blend. Madras curry powder offers a nice spice.
- Spinach: Fresh spinach is best, but frozen spinach (thawed and squeezed dry) works too.
- Vegetable Broth: Water can be substituted if you don’t have broth on hand.
Ingredients:
Main:
- 1 tablespoon olive oil or vegetable oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups fresh spinach
- ½ cup vegetable broth
- Salt and black pepper to taste
Optional for Serving:
- Fresh cilantro, chopped
- Cooked rice or naan bread
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, measuring spoons and cups, knife, cutting board.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Bloom the Spices
Add the curry powder, ground cumin, turmeric powder, and cayenne pepper (if using) to the pot. Stir well and cook for about 1 minute, allowing the spices to become fragrant. This step deepens the flavor of your budget friendly dinner.
3. Simmer the Base
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld.
4. Add Chickpeas and Spinach
Stir in the rinsed and drained chickpeas. Continue to simmer for another 5 minutes, ensuring the chickpeas are heated through. Add the fresh spinach in batches, stirring until it wilts into the curry.
5. Season and Serve
Season your coconut chickpea curry with salt and black pepper to taste. Remove from heat. Serve hot over cooked rice or with naan bread for a complete budget friendly dinner.
Variation Ideas:
- Add diced sweet potato or bell peppers for extra vegetables.
- Stir in a squeeze of fresh lime juice at the end for brightness.
- Top with a dollop of plain yogurt or a sprinkle of toasted cashews for texture.
- Increase the cayenne pepper for a spicier kick.
Storage Instructions:
Store leftover coconut chickpea curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. This makes for excellent meal prep for your budget friendly dinner plans.
Frequently Asked Questions (FAQ):
Can you freeze coconut chickpea curry?
Yes, you can freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What kind of curry powder should you use?
Use your favorite curry powder blend. Madras curry powder offers a balanced, warm spice.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.
Can you make this recipe without oil?
You can sauté the aromatics in a little vegetable broth or water instead of oil.
How can you make this curry creamier?
Use full-fat coconut milk and you can blend a small portion of the curry before adding the spinach.
What can you serve with this budget friendly dinner?
Serve it with fluffy basmati rice, brown rice, quinoa, or warm naan bread.