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In the world of culinary delights, few dishes capture the essence of tropical flavors quite like Tropical Bliss Coconut Chickpea Curry. This vibrant and aromatic dish brings together the richness of coconut milk, the earthiness of chickpeas, and a medley of fresh vegetables, creating a satisfying and wholesome meal that transports your taste buds to sun-kissed shores. Whether you are an experienced home cook or a beginner looking to impress, this recipe is not only easy to follow but also packed with bold flavors and health benefits.

Creamy Coconut Chickpea Curry with Rice

Dive into the tropical flavors of Tropical Bliss Coconut Chickpea Curry! This delicious dish combines creamy coconut milk and hearty chickpeas with vibrant fresh veggies for a nourishing meal that’s easy to prepare. Perfect for busy weeknights or relaxed weekends, this curry is packed with plant-based protein and fiber, making it both satisfying and healthful. Explore a culinary adventure that transports your taste buds to the tropics with every bite!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1 medium red bell pepper, chopped

1 medium zucchini, diced

2 cups fresh spinach

2 tablespoons coconut oil or vegetable oil

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, for garnish

1 cup basmati rice

2 cups vegetable broth or water

Instructions
 

Cook the Rice: Start by rinsing the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and all the liquid has been absorbed. Fluff with a fork and set aside.

    Sauté the Aromatics: In a large skillet or pot, heat the coconut oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add Vegetables and Spices: Stir in the chopped red bell pepper and zucchini. Cook for another 5 minutes until they begin to soften. Then, add the curry powder, ground cumin, turmeric powder, salt, and pepper, stirring to coat the vegetables evenly.

        Incorporate Coconut Milk and Chickpeas: Pour in the can of coconut milk and add the drained chickpeas. Stir well to combine everything, bringing the mixture to a gentle simmer. Allow it to cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

          Finish with Spinach and Lime: Add the fresh spinach to the curry and cook until wilted, about 2 minutes. Squeeze lime juice into the curry for an extra zing. Adjust seasoning to taste.

            Serve: Divide the rice between serving bowls and ladle the creamy coconut chickpea curry on top. Garnish with fresh cilantro for a pop of color and flavor.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4