| Prep: 20 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 30g | 20g | 50g |
| sugars | fibre | protein | salt |
| 10g | 9g | 15g | 1.2g |
Why I Love Thai Coconut Turmeric Chickpea Curry
What’s wonderful about this Coconut Turmeric Chickpea Curry is the harmony it brings to the table—a lush marriage of farm-to-table freshness that upholds my Midwestern values while exploring the vibrant flavors of Thai cuisine. Cooking is not just about preparing food; it’s an expression of warmth and tradition, a narrative that travels beyond the borders of Nebraska, inviting us to savor the stories of cultures far and wide.
A Bit of Thai, A Touch of the Midwest
This dish is a heartfelt effort to fuse Midwestern cooking with the exotic savors of Thai cuisine. There’s no denying the love I have for dishes like corn casserole or beef stew, but every once in a while, I find joy in experimenting with flavors outside my comfort zone, sprinkling a touch of global flair into my tried-and-true culinary style.
In the vein of pioneers like Jamie Oliver, who never shy away from pushing the envelope, this Chickpea Curry nudges us out of our culinary comfort zone, blending wholesome heartland ingredients like spinach and onion with bold elements like turmeric and ginger.
Pairs Like a Dream
Another reason why I adore this Coconut Turmeric Chickpea Curry recipe is its flexibility. It’s delicious enough to hold its own, but also pairs beautifully with other dishes. Use it as a centerpiece surrounded by a parade of complementary dishes—think fried tofu or spring rolls. It is especially heavenly when served over steamed rice, which soaks up the rich, aromatic sauce, offering a delightful contrast in texture.
This recipe is a reminder that good food doesn’t always have to stick to the rules. It’s about bringing people together, sparking joy, and making memories, whether you’re seated at a quaint Midwestern dining table or exploring the bustling streets of a Thai market. Take a spoonful, savor the burst of flavor, and you’ll understand why this Coconut Turmeric Chickpea Curry holds a special place in my heart.
What You’ll Need
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, finely grated
- 2 tablespoons turmeric
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 2 cans (14 oz each) coconut milk
- 1 cup vegetable broth
- 2 cups spinach leaves
- 2 tablespoons lime juice
- For serving: 3 cups cooked rice, fresh cilantro leaves, lime wedges
Method
Step One
In a large pot, heat the coconut oil over medium heat. Add in the onion and sauté until it becomes translucent and soft.
Step Two
Add the minced garlic and grated ginger to the pot and stir well, cooking for another 1-2 minutes until the garlic is fragrant.
Step Three
Stir in the turmeric, cumin, salt and pepper. Cook for another minute, until the spices are well combined with the onion and garlic.
Step Four
Add the chickpeas to the pot and stir well, making sure all the chickpeas are coated with the spice mixture.
Step Five
Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
Step Six
After 20 minutes, stir in the spinach leaves and cook for another 2-3 minutes, until the spinach has wilted.
Step Seven
Remove the pot from the heat and stir in the lime juice. Taste and adjust the seasoning if needed.
Step Eight
Serve the curry over cooked rice, garnished with fresh cilantro leaves and lime wedges on the side. Enjoy your Coconut Turmeric Chickpea Curry!
