This coconut shrimp and chickpea curry is another weeknight winner! It’s easy to make and is ready to eat in just 20 minutes! Plus the spinach, coconut milk, and chickpeas make it extra nutritious and hearty!
Why you’ll love this creamy shrimp and chickpea curry
- There are so many things I love about this curry but most of all, I don’t have to sauté onions to form the base of the curry. That is a must in most Pakistani curries but here, the coconut milk does the job to make it saucy, creamy, and gravy-like.
- Ready in 20 minutes
- If you’re watching your carbs, this curry can double as a chunky soup!
How to make it
On medium-high heat, heat the oil and add the curry leaves and fenugreek seeds, minced ginger, and garlic. Stir till aromatic. About 30 seconds and then add all the spices. Saute the spices for about 30 seconds and then add the chickpeas. Stir till coated and add the coconut milk.
Add the spinach and shrimp and let them cook, uncovered, in the curry for about 4 minutes, till the shrimp is cooked through.
Garnish and enjoy!
Tips and substitutions for best results
- Don’t overcook the shrimp as they will turn rubbery. Four minutes is the maximum amount of time that shrimp needs to cook through.
- Omit the chickpeas if you want to make it Whole30 compatible,
Storage
This curry can be cooled and stored in an airtight container for five days in the fridge.
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In the freezer, store in an airtight container for up to six months.
Reheat on the stovetop or microwave.
What to eat with this creamy shrimp curry
Enjoy this curry with some white, brown, or cauliflower rice. Make it a meal with a side salad.
More curry recipes to try
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!
This post was originally published in April 2019 but has been republished with new pictures and information.
Coconut Shrimp Curry
Ingredients
- 2 tablespoons coconut oil
- 1 pinch fenugreek seeds
- 1 sprig curry leaves
- 1 teaspoon minced garlic
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt or to taste
- 1 15.5 ounces canned chickpeas
- 1 13.5 fluid ounces canned coconut milk
- 2 cups spinach chopped
- 1 pound medium sized shrimp peeled and deveined
Garnish
- cilantro
- lime juice
Instructions
- In a large pan on medium high heat, add the oil. Once the oil is heated, add the fenugreek seeds and curry leaves, ginger and garlic and saute till aromatic, about 30 seconds. .
- Next, add all the spices and saute for another 30 seconds. You can lower the heat to medium low if you find that the spices are burning.
- Add the chickpeas and stir to combine. Add the coconut milk, spinach and shrimp and let cook uncovered for about 4 minutes till the shrimp turn pink and just cooked through. Don't overcook them or they'll become rubbery.
- Once ready, turn off the heat, Garnish with cilantro and a drizzle lime juice and enjoy immediately.
Notes
- You can just as easily make this with chicken or go all vegan and use cauliflower and peas instead!
- Make it Whole30 compatible by omitting the chickpeas.
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