Add more water and coconut milk for a soup, or follow the recipe for a more nutritious side dish. The most delicious thing here is the combination of coconut milk, curry spices, and lemon juice, so you can’t skip them. The cooking process is quite simple and quick.
To make the chickpeas cook faster, I soak them in water the night before. Sometimes I even soak chickpeas from two days earlier, and on the second-day sprouts are already visible. Such chickpeas are cooked faster and easier to digest.
The spice mix curry can now be found in many supermarkets. My personal favorite is the curry from the Indian Spice stores. This curry is quite similar to traditional curry, moderately spicy, and very aromatic. A couple of times I used turmeric and a mix of tandoori instead of curry, but it’s better to find a good curry – in combination with coconut milk, it transforms the dish.
Delicious Coconut Curry With Chickpeas and Spinach
A simple and tasty/side dish coconut curry recipe. Prepare the dish in just under 20 minutes.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 Servings 1x
- Category: Soup, Side Dishes
- Diet: Vegan
1 tbsp. ghee or olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon curry
2 tbsp. spoons of parsley leaves, sliced
1 glass of water
1/2 can coconut milk
1.5 cups boiled chickpeas
1 tbsp. a spoonful of lemon juice
4 handfuls of fresh spinach
2/3 cup fresh or frozen broccoli
Himalayan Salt & Pepper
Heat the oil in a saucepan over medium heat. Add onions and simmer for about five minutes. Add garlic, curry and simmer for another 1-2 minutes.
Add parsley, water, chickpeas, and broccoli. Bring to a boil and then simmer over medium heat for another 10 minutes. Add coconut milk, lemon juice, spinach, and cook for a couple more minutes until the spinach is tender enough. Season with salt and pepper and serve hot.
If you want more of a soup, just add an extra glass of water and 2 tsp of additional coconut milk.
Keywords: Salad, Side Dishes, Vegan,Soup