Some recipes you try once and they get filed away for a special occasion. Some recipes you try are so good they instantly become a weekly affair! This chickpea curry recipe with greens is definitely the latter!
This easy coconut chickpea curry recipe with greens is so superb and so easy it will instantly become a favourite. Its such a great way to combine the creamy flavours of coconut and the spice of curry together with some healthy greens! We have always loved a quick easy 1 pot meal so this ticks all the boxes.
The secret is in the greens!
Most of us are used to seeing a hot curry or stew combined with a separate side salad. The secret to this delicious meal is the combination of the greens within the curry. The more flavourful the greens the better - we LOVED adding mustard greens to this but it works with spinach too. Don't be shy to increase your green load with some broccoli for an optional extra punch. Try this recipe with our coco-nutty rice recipe for maximum flavour.
How to make this coconut chickpea curry recipe with greens
- 3 Tbs extra virgin olive oil
- 1 Sweet potato (approximately 750g) or 3 large potatoes, cubed
- 1/4 cup raw chickpeas, soaked in hot water for few hours to soften (preferably over night).
- 4 garlic cloves, chopped
- 1 onion, chopped
- 1 Bunch mustard greens (prefered) or spinach (if mustard greens unavailable)
- 2 Cans coconut milk
- 2 Tbs Marvelous Masala or curry powder
- 1 Tspn ground cumin
- 1 Tsp salt
- Black pepper to taste
- 2 cups cooked brown thai rice or thai fragrant rice (optional for serving) or pearl barley
- Optional: soft feta for garnish
- In large pot heat olive oil and saute the onions and garlic for 2 – 3 minutes until onion is translucent.
- Add in the masala, cumin, salt and pepper and stir.
- Add in the chickpeas, sweet potato, coconut milk and salt. Mix and let cook for 20 – 30 minutes until chickpeas and potatoes are soft. Tip: To save time pre-cook chickpeas separately.
- Add in the mustard greens or spinach and let simmer until greens are wilted (5 – 10 minutes).
- Remove from heat and serve with cooked rice or barley. Add feta to garnish.
Some of our tips from our kitchen:
This recipe lends itself to adaptation.
- Coconut milk in short supply? Try substituting 1 can of coconut milk with 1/4 cup desiccated coconut soaked in 1 cup boiling water for 15 minutes (blend until smooth or leave as is) before adding to the pot.
- We haven’t yet tried this recipe with butternut but it’s definitely on our list of experimental additions.
- This recipe freezes really well and makes a great leftover lunch meal too!
- Combine this recipe with our delicious coco-nutty rice recipe for maximum flavour!
What did we think?
This meal is so easy to throw together! We LOVE the spicey flavour of mustard greens and were so bowled over by how good they tasted in this curry that it has become a weekly regular meal in our household from day one!