
Gluten-Free Coconut Curry with Roasted Chickpea Bliss
Hey friend, pull up a chair (or maybe a comfy spot on the couch) because I'm about to share something truly special. This recipe isn't just food; it's a hug in a bowl. Seriously! I know it sounds dramatic, but hear me out. I used to think that gluten-free meals meant compromising on flavor or feeling like I was missing out on something… until I created this. This Coconut Curry with Roasted Chickpeas recipe was born out of my craving for a vibrant, comforting meal that was both satisfying and good for me, and let me tell you, it hits the spot every. single. time. It's also become my go-to dish when I want to impress friends who are also gluten-free, or even those who aren't! They're always amazed at the depth of flavor and the texture it brings that makes them go for seconds. This dish has become such a staple in my kitchen, I just had to share it with you. It's unbelievably easy to pull together, bursting with aromatic spices, creamy coconut milk, and crispy, roasted chickpeas. So, let's get cooking, shall we?
Ingredients
Alright, let's gather our culinary crew. Here's what you'll need to whip up this masterpiece:
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, peeled and minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (or more, to taste – I like it with a little kick!)
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) chickpeas, drained and rinsed Important step – this will help them roast properly!
- 1 cup chopped spinach (fresh or frozen)
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional: fresh cilantro or parsley for garnish
Instructions
Now for the fun part – bringing all these amazing ingredients together! Follow along, and you'll see how easy it is:
- Get Those Chickpeas Roasting: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the drained and rinsed chickpeas with 1 tablespoon of coconut oil, a pinch of salt, and a bit of black pepper. Spread them out in a single layer on the prepared baking sheet. This is important! Giving each chickpea its space allows them to crisp up nicely. Roast for 20-25 minutes, or until crispy and golden brown – some might have slightly charred edges, that's absolutely perfect!
Pro Tip: Don't be tempted to skip the roasting step. It gives the chickpeas an absolutely killer texture that makes this curry sing!
- Sauté the Aromatics: While the chickpeas are roasting, it's time to build our flavor base. Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Go, you could use an enamel Dutch oven at this step, it holds the heat great!. Add the minced garlic and ginger, and cook for another minute until fragrant, stirring often. Nobody likes burnt garlic!
- Spice it Up: Now, stir in the cumin, coriander, turmeric, and cayenne pepper. This spice combo smells divine! Sauté for another minute, allowing the spices to bloom and release their lovely aromas. Keep stirring to prevent burning. I love this step!
- Add the Veggies and Liquid: Toss in your chopped bell peppers. Sauté them for about 3-4 minutes until they soften slightly. Pour in the coconut milk and the undrained diced tomatoes. Bring the mixture to a gentle simmer.
- Simmer Time: Reduce the heat to low, cover, and let the curry simmer for about 15 minutes. This gives all the flavors a chance to meld together beautifully. Stir occasionally. You want to see the liquid has reduced slightly.
- Finishing Touches: Stir in the spinach and cook until it's wilted, about 2-3 minutes. Don't worry if you start with frozen spinach it will work just as well! Add the roasted chickpeas and the lime juice. Stir gently to combine everything. Season with salt and pepper to taste.
- Time to Serve: Serve your gluten-free coconut curry hot, garnished with fresh cilantro or parsley, if desired. This curry is heavenly on its own, but feel free to serve it over gluten-free brown rice or quinoa if you're looking for something extra!
Tips & Tricks
Here are some secret weapons to help tailor this dish to your liking:
- Spice Level: Want more heat? Add a pinch of red pepper flakes or more cayenne. If you are afraid of the spice, start with 1/8 teaspoon of cayenne. Less is often more here!.
- Protein Power: Feel free to throw in some cubed, firm tofu or cooked chicken if you are looking for more protein. Just add it with the spinach to warm it through.
- Veggie Variations: Don't have bell peppers? Try other veggies like cauliflower, zucchini, or even chopped carrots. This is a very adaptable recipe.
- Sweeter Twist: A touch of maple syrup or honey can mellow down the spice and add a subtle sweetness.
- Creamier Texture: If you are looking for a creamier texture, you can add a bit more coconut milk.
- Make it a Meal Prep Star: This curry can be made ahead of time and actually tastes better the next day! Simply pack in glass meal prep containers for a week's worth of amazing lunches.

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Recipe Card
Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 4 servings
Ingredients:
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, peeled and minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (or more, to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup chopped spinach (fresh or frozen)
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper, to taste
- Optional: Fresh cilantro or parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C). Toss chickpeas with coconut oil, salt, and pepper; roast for 20-25 minutes.
- Sauté onion, garlic, and ginger in coconut oil until fragrant. Add spices and cook for 1 minute.
- Add bell peppers and cook for 3-4 minutes.
- Pour in coconut milk and diced tomatoes; simmer for 15 minutes.
- Stir in spinach, cooked until wilted.
- Add roasted chickpeas and lime juice. Season with salt and pepper.
- Serve hot, garnished.
Product Recommendations
Alright foodies, if you want to make this cooking process even easier, here are some recommendations:
- Using a high-quality chef's knife will make prepping those veggies a breeze, and honestly, it makes cooking so much more enjoyable!
- A sturdy large pot or Dutch oven is essential for this recipe – and will become a go-to for future recipes as well. This style retains heat wonderfully for more even cooking and great flavor.

So there you have it! This gluten-free coconut curry with roasted chickpeas is not only simple to make but is an absolute flavor bomb that's guaranteed to become a new favorite. I hope you enjoy it as much as I do. Happy cooking, my friend! And don't forget to let me know how it goes in the comments, I can't wait to hear your feedback!
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