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awesome quick and healthy creamy chickpea coconut curry
Looking for the perfect nourishing meal that is fast, vegan, and tastes heavenly good? This awesome, quick, and healthy creamy chickpea coconut curry is the answer. It can be made in less than 10 minutes, faster than takeout.
We all need at least three fast-made recipes that can save our night. On busy days when you need more time and nerves to spend much time in the kitchen, we like to eat fast food or just put some highly processed food in the oven because we think it is easier and faster to make. But that is not true. If you like to have fast food because you're craving it, that's okay for me. But consider having something other than fast food on those days because you think it's easier and less time-consuming.
This awesome and healthy creamy chickpea coconut curry is an example of a fast-made dish that does not sacrifice the nourishing, filling, and taste.
This awesome and healthy creamy chickpea coconut curry is an example of a fast-made dish that does not sacrifice the nourishing, filling, and taste.
Why you need to make this fantastic, quick, and healthy creamy chickpea coconut curry
- It’s a super simple recipe.
- You only need 10 minutes.
- You can meal prep. this dish and eat it on various days. You can even freeze it.
- It's super delicious.
- Everyone loves it, even the kids.
Ingredients for the creamy chickpea coconut curry
- Chickpeas. You can prepare the chickpeas the night before or use canned chickpeas.
- Spinach. Fresh washed spinach for the color and to get some iron, magnesium, and calcium, to name a few.
- Onion. I love using red onion for this recipe, but yellow onion also works well.
- Bell pepper. Just ¼ to give the dish some flavor.
- Parsley. Freshly chopped Parsley will add some flavor to this beautiful dish. Parsley is a good source of vitamin A and folate.
- Cilantro. One of the most essential ingredients for adding flavor. It has many health benefits, including helping to lower blood sugar, providing immune-boosting antioxidants, and lowering cholesterol.
- Garlic. I recommend one fresh garlic clove, but if you don't have fresh garlic at home, use half a teaspoon instead. I also prefer fresh garlic, as it can help reduce blood pressure and is a source of vitamin B6, manganese, and fiber.
- Tomato paste. I recommend using organic tomato paste.
- Tomatoes. You can use fresh or canned tomatoes.
- Coconut cream. It's high in saturated fats and a good source of fiber.
- Lime. We need something sour to bring the dish to the next level. There is nothing better than fresh lime juice. It can promote healthy skin and help prevent kidney stones.
- Spices. Turmeric, paprika, pepper, brown sugar, salt, chili flakes, caraway seeds.
tips
- This dish is very simple to cook but very complex in taste. If you are cooking for different people, some of whom don't eat spicy food, just sprinkle the chili flakes before serving on the plates. This will prevent complaints.
- For an extra kick, sprinkle some lemon juice before eating it; it's perfect.
- To keep it on the healthiest level, I always use fresh ingredients.
Cooking-Mode
awesome quick and healthy creamy chickpea coconut curry
Preptime: 5min
Cooktime: 10min
Waittime:0min
Totaltime:15min
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Ingredients for the main:
| 500g | chickpeas |
| 300g | spinach |
| 1 | red onion |
| 0.25 | red bell pepper |
| 1 | red chili |
| 1handful | parsley |
| 1handful | cilantro |
| 1 | garlic |
| 2tbsp | tomato paste |
| 1can | chopped tomatoes |
| 1can | coconut cream |
| 1 | lime |
Ingredients for the spices:
| 2tsp | turmeric |
| 2tsp | paprika |
| 1tsp | black pepper |
| 1tsp | chili flakes |
| 1tsp | caraway seed |
- Wash the spinach, parsley, and cilantro.
- Mix turmeric, paprika, ground black pepper, caraway seeds, and chili flakes in a bowl and put it aside.
- Chop the red onion, bell pepper, and garlic clove.
- Add 3 tablespoons of coconut oil to a pan and put it on the stove on medium-high level.
- Saute the chopped red onion, bell pepper, and garlic clove for about 30 seconds.
- Add the tomato paste and let it cook for about 30 seconds.
- Add the chickpeas and let it cook for about two minutes.
- Set the temperature to medium level. Add the spinach and a can of chopped tomatoes. Stir it for a few minutes.
- Add the coconut cream, chopped parsley, cilantro, salt, and mixed spices and stir until well combined.
- The last step is to sprinkle the juice of a lime over it. Let it cook for a few more minutes.
- Ready to serve! Add your favorite fruits as toppings if desired.
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
