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In the world of culinary delights, few dishes transport you to a tropical paradise quite like Tropical Bliss Creamy Coconut Chickpea Curry. This vibrant and aromatic dish combines the creaminess of coconut milk with the earthy goodness of chickpeas, creating a harmonious blend of flavors that’s both comforting and invigorating. Perfect for those seeking a vegetarian option that doesn’t skimp on taste, this curry invites you to indulge in a bowl of pure bliss while offering a nutritious meal that caters to various dietary preferences.

Creamy Coconut Chickpea Curry

Escape to a tropical paradise with this delicious Tropical Bliss Creamy Coconut Chickpea Curry. This vibrant dish perfectly combines the richness of coconut milk and the nutritious goodness of chickpeas, making it a comforting vegetarian option. Packed with protein, healthy fats, and essential vitamins, it’s as nourishing as it is flavorful. Discover the aromas of Southeast Asian cuisine in your own kitchen and enjoy a meal that offers both taste and health benefits!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 medium onion, diced

4 cloves garlic, minced

1-inch piece fresh ginger, grated

1 tablespoon red curry paste (adjust for spice)

1 tablespoon olive oil (or coconut oil)

1 bell pepper (red or yellow), diced

1 medium carrot, diced

1 cup spinach leaves (fresh or frozen)

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon turmeric powder

1 teaspoon cumin powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Heat the Oil: In a large pot or skillet, heat the olive or coconut oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Incorporate Veggies: Add the diced bell pepper and carrot. Sauté for another 3-4 minutes until the vegetables are just tender.

        Mix in Spices and Paste: Stir in the red curry paste, turmeric, and cumin powder. Cook for 2 minutes to meld the flavors with the vegetables.

          Add Chickpeas and Coconut Milk: Pour in the drained chickpeas and the can of coconut milk. Stir well to combine and bring the mixture to a gentle simmer.

            Season and Simmer: Stir in the soy sauce, and season with salt and pepper to taste. Allow the curry to simmer for about 10-15 minutes, stirring occasionally, until the vegetables are cooked through and the curry thickens slightly.

              Finish with Spinach and Lime: Just before serving, add the spinach leaves and cook for another 2 minutes until wilted. Squeeze in the lime juice for a fresh zing.

                Serve: Serve hot over cooked rice or quinoa, garnished with fresh cilantro.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6