Healthy & Special Diets > Dairy-Free Recipes > Dairy-Free Dinners > Dairy-Free Creamy Sauces (Coconut Milk, Cashew)

Coconut Curry with Chickpeas and Spinach

A vibrant and flavorful Coconut Curry featuring chickpeas and spinach, perfect for a healthy and satisfying dairy-free dinner. This recipe utilizes creamy coconut milk as a base for a rich and aromatic curry that's both easy to make and packed with nutrients.

Prep Time
10 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 1 tablespoon Coconut Oil
  • 1 medium Onion (diced)
  • 2 cloves Garlic (minced)
  • 1 tablespoon Ginger (grated)
  • 2 tablespoons Red Curry Paste
  • 15 oz Canned Chickpeas (drained and rinsed)
  • 13.5 oz Canned Coconut Milk (full-fat)
  • 1/2 cup Vegetable Broth
  • 5 oz Spinach (fresh)
  • 1 tablespoon Lime Juice
  • 1 tablespoon Soy Sauce (or Tamari for gluten-free)
  • 1 teaspoon Brown Sugar (or maple syrup)
  • to taste Salt
  • to taste Red Pepper Flakes (optional)
  • optional Cooked Rice (for serving)
  • optional Cilantro (fresh, chopped, for garnish)

Sauté the Aromatics

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Add Curry Paste

Stir in the red curry paste and cook for 1-2 minutes, allowing it to bloom and release its aroma. Be careful not to burn the paste.

Combine the Ingredients

Add the drained and rinsed chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer.

Simmer

Reduce the heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.

Add Spinach and Season

Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Add the lime juice, soy sauce (or tamari), and brown sugar (or maple syrup). Season with salt and red pepper flakes (if using) to taste.

Serve

Serve the coconut curry over cooked rice, if desired. Garnish with fresh cilantro, if desired.

Nutrition Facts (Estimated per 100g of product)

Calories: 120-160, Protein: 4-6g, Fat: 7-10g, Carbohydrates: 10-15g (These are estimates and can vary based on specific ingredients and serving sizes)

Other Important Considerations for Nutrition

This recipe is dairy-free and gluten-free (if using tamari). It's a good source of plant-based protein and fiber. Coconut milk provides healthy fats. Adjust spice levels to your preference. Consider adding other vegetables like bell peppers or broccoli for added nutrients.

← Creamy Tomato and Basil Pasta with Cashew Ricotta →

FAQ

  • Can I use lite coconut milk?

    Yes, you can use lite coconut milk, but the sauce will be less creamy.
  • Can I substitute another bean for chickpeas?

    Yes, you can substitute other beans like kidney beans or cannellini beans.
  • Can I add protein?

    Yes, you can add cubed tofu or tempeh for additional protein. Add it at the same time as the chickpeas.