Curry – Recipe Coast https://recipecoast.com The Finest Recipe Resource Fri, 21 Aug 2026 16:08:09 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 Steph’s Chickpea Curry with Spinach and Rice Recipe https://recipecoast.com/stephs-chickpea-curry-with-spinach-and-rice-recipe/ Fri, 21 Aug 2026 16:08:09 +0000 https://recipecoast.com/stephs-chickpea-curry-with-spinach-and-rice-recipe/

In This Post: Everything You Need For Chickpea Curry

Chickpea Curry Video

Ingredients For This Recipe

Brown Sugar

The perfect little bit of sweetness. The brown sugar helps offset the spiciness and makes everything just deliciously rich.

Curry Paste

This recipe uses red curry paste. Any brand will work, but I usually opt for the Thai Kitchen brand that I can find pretty easily at my local grocery store.

Coconut Milk

Please, please use full-fat coconut milk in this recipe. The perfect thickness and sauciness!

Soy Sauce

We’ve got sweetness, we’ve got richness, we’ve got spiciness, and this is where the saltiness comes in!

Chickpeas

Just one can of chickpeas – my favorite easy plant-based protein.

Spinach

I love adding spinach to this for a little bit of veg. Other veggies you could use: green beans, broccoli, cauliflower, or carrots.

Cilantro

A sprinkling of cilantro finish everything off!

Rice

Heap this delicious mixture over a mound of fluffy rice, and that’s it!

Coconut curry chickpeas with spinach in a pan.

Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, it’s vegetarian, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.


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Description

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

  1. Cook rice according to package directions.
  2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
  3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
  4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
  5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Notes

For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!

1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!

If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Asian-Inspired

Keywords: chickpea curry, curry recipe, vegetarian curry

Chickpea Curry: Frequently Asked Questions

What is the best kind of coconut milk to use?

The texture of the sauce will vary a bit depending on brand. I like Aroy-D or Chaokoh canned coconut milk (full fat). If you use a coconut milk that is more on the runny side and the sauce isn’t thick enough for you, you can add the cornstarch slurry as directed in the recipe notes.

Can you use light coconut milk?

Personally I prefer full-fat coconut milk for this (and most) recipes. If you do use light coconut milk, it will probably need a bit of thickener such as the cornstarch to get it creamy and saucy as pictured.

Can you use a different protein besides the chickpeas?

Yes, absolutely. I love this with just about everything – tofu, chicken, shrimp, salmon, etc. It is a magical sauce that makes everything taste amazing.

How could I add more vegetables to this?

I have added sliced bell peppers to the sauce, sautéing them first so they are nice and soft. This sauce also goes well with broccoli.

I also love serving this with a little pickled cucumber salad – instructions for that are in the recipe notes.

How do the leftovers keep?

This recipe makes for awesome leftovers. I especially like this for leftovers because the chickpeas do better in the fridge for longer than chicken or shrimp. This works great to make ahead and keep in the fridge for a week’s worth of lunches! Store it separately from the rice, or just side-by-side in individual containers.

If you can, you may want to hold off on adding the spinach until just before serving – it’s not necessary, but it would ensure that you don’t encounter any mushy or slimy spinach in your leftovers.

Can I make this vegan?

Yes! That said, all curry pastes are different in what ingredients they use (and some do have fish products in them, like fish sauce or shrimp paste), so just be sure to check your curry paste to make sure that it is vegan.

Can I make this gluten-free?

To make this gluten free, just skip the soy sauce and double-check that the curry paste is gluten-free! (Use fish sauce or coconut aminos in place of the soy sauce.)

Ingredients for coconut curry chickpeas.

If You Like This, You Should Try:

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]]> Cheesy Chicken Broccoli Curry Casserole https://recipecoast.com/cheesy-chicken-broccoli-curry-casserole/ Wed, 06 May 2026 07:26:20 +0000 https://recipecoast.com/cheesy-chicken-broccoli-curry-casserole/

Cheesy Chicken Broccoli Curry Casserole is a great dinner idea to make with with leftover chicken or turkey! And this favorite chicken broccoli casserole with cheese and curry flavors is low in carbs and gluten-free.

PIN Chicken Broccoli Curry Casserole to try it later!

Cheesy Chicken Broccoli Curry Casserole finished casserole close-up photo

This Chicken Broccoli Curry Casserole that’s been a hit with about every one who’s tried it is a reminder that we’re heading into casserole season! I’m a huge fan of Casserole Recipes of all kinds, partly because the way they make leftovers to enjoy for another dinner later. And there’s a fun story about how this casserole recipe morphed into the version you see here.

Years ago I came across a long-forgotten recipe back in the archives that was similar to this one. I remembered how much I liked it, but that version had canned soup which I’m not using much these days. So I set out on a quest to make an updated version without using soup. It took several tries (involving both Jake and Kara) to come up with a new recipe that we considered a wow.

But when Kara and I made the Chicken Broccoli Curry Casserole you see in these photos, we absolutely loved it! We did make this into a recipe that’s more cheesy, and the updated version is also lower in carbs, and makes more servings than the old one. If you like the flavors here, I hope you’ll try this for a creamy cheesy dinner featuring chicken, broccoli, and curry flavors!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can you make Chicken Broccoli Curry Casserole with leftover chicken?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use 4-5 cups of leftover chicken or turkey.

Do you have to use both sweet and hot curry powder?

I love making this with a blend of sweet and hot curry powder. Use any combination of sweet and hot curry powder you prefer, or only one type if that’s what you have. Any curry powder you like the flavor of will be good in this recipe, but I do love Penzey’s sweet and hot curry powders.

How to adapt this recipe to your own taste:

We used a moderate amount of curry powder when we updated the recipe hoping that Kara’s kids would eat it, but if you’re a big curry fan, you can use more. And if the indulgent amount of cheese we used seems like too much for you, this will definitely be good with less cheese.

How low in carbs is this Cheesy Chicken Broccoli Curry Casserole?

This tasty casserole that includes both chicken and a vegetable has only 11 net carbs per serving and 37 grams of protein! 

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole process photos collage

How to Make Cheesy Chicken Broccoli Curry Casserole:

(Scroll down for complete printable recipe including nutritional information.)

  1. Poach chicken breasts in water or broth with some poultry seasoning and thyme, then shred the chicken apart. (You can also use 4-5 cups leftover rotisserie chicken or leftover turkey.)
  2. Cut broccoli into bite-sized pieces and cook in the microwave until it’s barely tender-crisp. (Drain it after cooking if it seems wet.)
  3. Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder.
  4. Then mix in the grated cheese and Parmesan.
  5. Preheat oven to 375F and spray a 9″ X 13″ casserole dish with non-stick spray.
  6. Put shredded chicken and barely cooked broccoli into the casserole dish, stir to combine, and season to taste with salt and fresh-ground black pepper.
  7. Use a rubber scraper to spread the cheesy curry topping over the chicken and broccoli and top with more grated cheese.
  8. Bake the Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.
  9. Serve hot and enjoy!

Make it a Low-Carb Meal:

You could eat this casserole as a one-dish meal like I did, but if you want something more just serve with one of these side dishes:

Cheesy Chicken Broccoli Curry Casserole in baking dish shown on cutting board

Want more ideas for using leftover chicken or turkey?

Check out Low-Carb Leftover Turkey Recipes for more ideas using cooked turkey (or chicken!)

Weekend Food Prep:

Chicken Broccoli Curry Casserole has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 4 boneless, skinless chicken breasts, cut into lengthwise strips
  • 1 tsp. poultry season
  • 1 tsp dried thyme
  • water or chicken stock to cover the chicken while cooking. (see notes)
  • 6 cups bite-sized broccoli pieces
  • 1 cup mayo
  • 1 cup sour cream
  • 1 T lemon juice (see notes)
  • 2 tsp. sweet curry powder
  • 1 tsp. hot curry powder (Use any combination of curry powders you prefer.)
  • 3 cups grated Three Cheese Blend (Use less cheese if you prefer of course.)
  • 1/4 cup finely grated Parmesan cheese
  • salt and fresh-ground black pepper to taste

Instructions

  1. Preheat the oven to 375F/190C. Spray a 9″ x 13″ glass or crockery casserole dish with non-stick spray.
  2. Trim chicken breasts and cut each breast into 3 or 4 lengthwise strips. Put chicken strips into a saucepan, add water or chicken stock to cover by an inch or so, add the poultry seasoning and dried thyme, and bring the chicken to a low boil.
  3. As soon as the water starts to boil, turn heat as low as it will go and cook the chicken for 12-15 minutes, or until it’s firm.
  4. Drain chicken into a colander placed in the sink. When it’s cool enough to handle, use two forks to shred the chicken strips apart into bite-sized pieces. (If you have leftover rotisserie chicken you can use 4-5 cups of shredded rotisserie chicken instead of cooking your own chicken.)
  5. While the chicken cooks, cut up enough broccoli to make 6 cups of bite-sized broccoli pieces. Put the broccoli into a large glass bowl or large 8-cup glass measuring cup, cover with cling-wrap, and microwave on high about 1 to 1 1/2 minutes. (You want the broccoli still quite crisp; it will cook in the oven.)
  6. Drain the broccoli into a colander if it seems very wet. (You can steam the broccoli if you prefer, but be sure it is drained well before you add it to the casserole.)
  7. Whisk together the mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder in a small mixing bowl or 4 cup glass measuring cup. (If you’re a curry fan, you might want to taste at this point and see if you want a little more curry powder.)
  8. Then mix in 1 1/2 cups of the grated cheese blend and the Parmesan cheese.
  9. Put the shredded chicken and barely-cooked broccoli into the casserole dish and gently stir so ingredients are evenly distributed. Use a rubber scraper to spread the cheesy creamy topping over the chicken/broccoli mixture. Top with the other 1 1/2 cups grated cheese.
  10. Bake uncovered for 35-40 minutes, or until the casserole is bubbling hot and the cheese is nicely browned on top.
  11. Serve Chicken Broccoli Curry Casserole hot and enjoy!

Notes

You can also use 4-5 cups shredded rotisserie chicken to make this recipe. I used my fresh-frozen lemon juice for this recipe.

This recipe first appeared on Kalyn’s Kitchen as a Chicken Broccoli Curry Casserole made with canned soup.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 585Total Fat 43gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 25gCholesterol 133mgSodium 600mgCarbohydrates 13gFiber 4gSugar 4gProtein 37g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Cheesy Chicken Broccoli Curry Casserole shown in baking dish on napkin and cutting board

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheesy Chicken Broccoli Curry Casserole is definitely a great dinner for low-carb or Keto diets. If you’re following a low-glycemic diet or the original South Beach Diet guidelines about fat, you may want to reduce the amount of cheese and use lower-fat mayo and sour cream to make this more suitable.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite recipe was posted (without a single photo) in 2005! It was updated and modified into a version without canned soup. The new cheesy casserole with chicken, broccoli, and curry flavors was last updated with more information in 2025.

Pinterest image of Cheesy Chicken Broccoli Curry Casserole

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