This Caribbean-inspired vegan dish is a harmonious blend of creamy coconut milk, tangy lime, and aromatic spices, creating a mouthwatering curry that’s both comforting and refreshing. Perfect for a weeknight dinner or meal prep, this curry is not only delicious but also packed with protein and nutrients. Let’s dive into this simple yet flavorful recipe that will transport your taste buds to a tropical paradise.
Ingredients:
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 lime, zested and juiced
- 1 cup baby spinach, chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked jasmine or basmati rice, for serving
Instructions:
1. Sauté the Aromatics:
In a large pot or skillet, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
2. Add the Spices and Vegetables:
Stir in the diced red bell pepper, ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper (if using). Cook for another 3-4 minutes, allowing the spices to bloom and the bell pepper to soften slightly.
3. Incorporate the Chickpeas and Liquids:
Add the drained chickpeas to the pot, stirring to coat them with the spice mixture. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Simmer the Curry:
Let the curry simmer for about 15-20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
5. Finish with Lime and Spinach:
Stir in the lime zest and juice, and then add the chopped baby spinach. Cook for another 2-3 minutes, until the spinach wilts. Season with salt and pepper to taste.
6. Serve:
Serve the Coconut Lime Chickpea Curry over a bed of cooked jasmine or basmati rice. Garnish with fresh cilantro and an extra squeeze of lime juice for a burst of freshness.
This Coconut Lime Chickpea Curry is a delightful fusion of creamy coconut, zesty lime, and warming spices. The tender chickpeas and fresh vegetables make this dish both hearty and nutritious, perfect for a satisfying meal any day of the week. The vibrant flavors will transport you to a tropical paradise with each bite, making it a perfect addition to your culinary repertoire. Enjoy this Caribbean-inspired curry with family and friends, and savor the exotic flavors of the islands in the comfort of your home.
