Creamy Chickpea Coconut Curry | Indian Vegetarian Curry Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a long shelf life.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can add acidity without the cost of fresh citrus.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and often save money.

Turn on the stove over medium high heat.

Pour in some olive oil (or vegetable oil).

Once oil is hot, saute onion and garlic for 1-2 minutes until onion is translucent and garlic releases aroma.

Add spices: ginger powder, 1/4 tsp cumin powder, 2 tsps hot curry powder, 1 tsp turmeric powder, 1 tsp chili powder, pepper, and salt. Stir for 1-2 minutes to activate spices.

Add fresh tomatoes and green chili. Stir for 2-3 minutes.

Add drained canned chickpeas (or soaked and boiled dried chickpeas).

Add coconut milk and 1 tsp of flour (optional) to thicken the sauce. Mix well.

Add more salt and black pepper, then bring to a boil.

Once boiling, reduce heat to medium-low, cover, and simmer for 10-15 minutes.

After 15 minutes, uncover and add garam masala. Mix well.

Add parsley (or cilantro, or spinach) and mix for 1-2 minutes.

Taste and adjust salt or pepper if needed.

Zest lime before juicing, then add generous amount of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary