Easy weekday dinner: Coconut Chickpea Curry


At this time of the year when it’s already dark when you get home from work, my husband and I don’t always feel like cooking. So we welcome easy, healthful and hearty meals that can be made in big batches and last for a few days!

This is one of our favourites.

Coconut Chickpea Curry

2 cups dry chickpeas
2 tbsp coconut oil
1 onion, diced
2 tsp turmeric
2 tsp curry powder
1/2 tsp cayenne pepper
1 tbsp unrefined sea salt
1/2 tsp black pepper
8 tomatoes, diced small to large chunks
1 can coconut milk
1/3 banana pepper, sliced finely
1 bell pepper, chopped
a few handfuls of spinach

  1. Soak the chickpeas overnight (or in the morning, at least 8 hours prior to cooking) in a couple of tablespoons of apple cider vinegar and cover with a tea towel.
  2. Boil the chickpeas in a large pot for a few hours prior to starting the curry until they’re soft and cooked.
    [Hint: it’s awesome to do these first steps over a weekend, making midweek even simpler! You can also freeze the cooked chickpeas and keep them for future use. Or make even more to add to lunch salads the following day.]
  3. Saute the onions in the oil on medium-high heat until golden brown. Add the spices and saute for a few more minutes. Add the tomatoes and cook on medium heat until the tomatoes break down and the sauce thickens. Approximately 15 minutes.
  4. Add the can of coconut milk and chickpeas and continue to simmer for 15 minutes. Add the chopped peppers. Cook for another 5-10 minutes. Add the spinach last and let it stew for another 5 minutes. Adjust seasoning as desired.
  5. Serve alongside brown rice or quinoa!

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