Smart Recipe Kitchen

2026-04-28

This coconut chickpea curry is a dependable pantry dinner that still tastes fresh and full. It is mildly spiced, easy to adjust, and satisfying enough for a meatless main. Serve it over rice for a complete meal. Serves 4.

Ingredients:

• 1 tablespoon neutral oil or coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon kosher salt, plus more to taste
• 1 can chickpeas, drained and rinsed
• 8 ounces green beans, trimmed and cut in half
• 1 can full-fat coconut milk
• 1/2 cup water or vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons lime juice
• 2 tablespoons chopped cilantro
• Cooked rice, for serving

Instructions:

1. Heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook 4 to 5 minutes until softened.
2. Stir in the garlic and ginger, then add curry powder, cumin, turmeric, red pepper flakes, and salt. Cook 30 seconds until fragrant.
3. Add the chickpeas, green beans, coconut milk, water, and tomato paste. Stir well and bring to a gentle simmer.
4. Cover partially and cook 12 to 15 minutes, until the green beans are tender and the sauce has thickened slightly.
5. Stir in lime juice and cilantro. Taste and adjust salt.
6. Serve over warm rice.

Why it works: Coconut milk creates body, while chickpeas make the curry filling without much prep. Green beans add freshness and texture so the dish does not feel too soft or heavy.

Timing: Prep 10 minutes, cook 20 minutes, total about 30 minutes.

You can swap spinach for the green beans if that is what you have, adding it in the final few minutes so it wilts without overcooking.