Curries don’t have to be intimidating. This easy food recipe is proof that a cozy, homemade curry can be quick to whip up and full of bold, irresistible flavors.
Whether you’re meal-prepping or craving a comforting weeknight meal, this curry delivers warmth and nourishment in every bite.
Why This Recipe Is So Special
What makes this recipe stand out is its versatility and simplicity. Using pantry staples like canned chickpeas and curry paste, you can create a restaurant-quality dish in under 40 minutes.
The creamy coconut milk balances the spices beautifully, making it an ideal recipe for those easing into cooking with bold flavors. Plus, the chickpeas add a protein-packed punch, making this a wholesome and satisfying meal for vegetarians and omnivores alike.
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This dish isn’t just flavorful; it’s practical. It’s easy to adapt for dietary preferences or seasonal produce. Use broccoli in the cooler months, or swap in zucchini and green beans during the summer.
Tips to Make This Recipe Even Easier
- Pre-Cut Veggies: Save time by using pre-washed and chopped vegetables from the grocery store.
- Canned Chickpeas: Drain and rinse canned chickpeas for convenience without sacrificing quality.
- Batch Cooking: Double the recipe and freeze leftovers for future busy nights.
- Spice Level: Adjust the heat by choosing mild or spicy curry paste based on your taste preferences.
Creative Substitutions & Add-Ons
This easy food recipe is a great canvas for experimentation. Here are a few ideas to make it your own:
- Gluten-Free: Serve over rice or quinoa instead of vermicelli noodles.
- Low-Carb: Substitute noodles with spiralized zucchini or cauliflower rice.
- Protein Boost: Add baked tofu, tempeh, or grilled chicken for extra protein.
- Extra Flavor: Garnish with fresh herbs like cilantro or basil, a squeeze of lime, and a sprinkle of toasted coconut.
Why Coconut & Chickpeas Work So Well Together
Coconut milk brings a creamy richness that pairs beautifully with chickpeas’ earthy texture. The mild sweetness of coconut milk also tempers the spices, making the curry incredibly well-balanced.
This combination is not only delicious but also a nod to Mediterranean and Indian culinary traditions, where chickpeas are a dietary staple.
Perfect for Meal Prepping
This saucy coconut and chickpea curry is ideal for meal prepping. Make a big batch and portion it out for lunches or dinners throughout the week.
The flavors intensify as they sit, making leftovers even more delicious. Just remember to add a splash of water when reheating to maintain its silky texture.
Your Go-To Comfort Food Recipe
If you’re looking for an easy food recipe that combines comfort and flavor, this saucy coconut and chickpea curry is a must-try. It’s quick enough for weeknights yet impressive enough to serve to guests.
With its vibrant spices and creamy sauce, it’s bound to become a regular on your meal rotation.
Embrace the Mediterranean-inspired flavors, get creative with your ingredients, and enjoy every spoonful of this hearty dish.
Easy Saucy Coconut and Chickpea Curry Recipe
Equipment
- Large saucepan
- Cooking utensils for stirring
Ingredients
- 8 ounces vermicelli noodles
- 4 tablespoons extra-virgin olive oil
- 2 14-ounce cans chickpeas drained and rinsed
- 1 tablespoon yellow curry powder
- 1 medium sweet onion diced
- Kosher salt and freshly ground pepper to taste
- 2 garlic cloves minced or grated
- 1 1-inch piece of fresh ginger peeled and grated
- ¼ cup Thai red curry paste
- 2 14-ounce cans full-fat unsweetened coconut milk
- 2 teaspoons honey
- 1 medium head of broccoli broken into florets
- Zest and juice of 1 lime
- ¼ cup fresh cilantro roughly chopped
- ¼ cup fresh basil leaves roughly chopped
- 2 ounces crumbled goat cheese optional
- 1 jalapeño pepper seeded and sliced, for serving
- 2 green onions sliced, for serving
Instructions
- Prepare the noodles: Cook the vermicelli noodles according to the instructions on the package. Once done, drain them and set them aside for later use.
Start the curry base:
- Heat a large saucepan over medium-high heat. Add 2 tablespoons of olive oil, then toss in the chickpeas, curry powder, diced onion, and a pinch of salt and pepper.
- Stir frequently, cooking until the chickpeas develop a crispy texture and the onions soften, about 5 minutes.
Add aromatics:
- Pour in the remaining 2 tablespoons of olive oil. Stir in the minced garlic and grated ginger, letting them cook for about 3 minutes until their aroma intensifies.
- Mix in the red curry paste, cooking for about a minute to blend the flavors.
Incorporate liquids and vegetables:
- Add the coconut milk, honey, broccoli florets, and 1 cup of water to the pan. Stir everything together thoroughly.
- Bring the mixture to a gentle boil, then lower the heat and simmer for approximately 10 minutes. The sauce should thicken slightly as it cooks.
- Add finishing touches: Remove the saucepan from the heat and stir in the lime zest and juice. Fold in the fresh cilantro and basil leaves to brighten the flavor of the curry.
Serve the dish:
- Divide the cooked noodles evenly into four serving bowls. Ladle the curry generously over the noodles.
- Garnish each bowl with crumbled goat cheese (if using), sliced jalapeños, and green onions for added flavor and texture.
- Store leftovers properly: Transfer any leftover curry to an airtight container and refrigerate for up to three days. When reheating, add a small amount of water to loosen the sauce, as it may thicken during storage.
Notes
- Substitute vegetables based on the season (e.g., asparagus, green peas in spring; zucchini, sweet corn in summer).
- To make this curry vegan, omit the goat cheese and replace honey with maple syrup or sugar.
- Adjust spice level by adding or reducing the amount of jalapeño or red curry paste.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.