Fragrant Coconut Curry Chickpeas

Depending on where you grew up, curry may or may not be at the top of your list of "favorite spices." But for many of us in the Caribbean, it’s the backbone of comfort. Come lunchtime, the smell of curry and coconut milk mingling on the stove is all the invitation you need. The sizzle of garlic, the bloom of thyme, the unmistakable richness of coconut milk...now that’s a kind of magic we don’t question.

I crave that aroma and flavor at least once a week, and whenever I do, I cling to this Coconut Curry Chickpeas (Channa) for an escape. If you're a curry lover or just simply need another deeply satisfying recipe that you can throw together in a pinch, then you're in the right place.

Today we're going to talk about a well-loved spice...actually, spice blend that is the epitome of comfort. We'll take a look at how this golden-hued pantry staple can benefit your health and tantalize your tastebuds in a creamy sauce. 

 

WHERE CURRY CAME FROM AND HOW WE MADE IT OURS.

The Caribbean didn’t invent curry, but we’ve woven it into our kitchens in ways that are uniquely ours. After emancipation, many Indians were brought to the region as indentured workers—especially in Trinidad, Guyana, and Suriname. With them came a ton of fragrant spices like turmeric, cumin (or what we call geera), coriander, fenugreek, along with recipes and cooking techniques that were passed down through generations.

Question. Did you know that curry is a blend of spices? Share in the comments below. 

Curry, at its core, includes a balance of earthy, sweet, and sometimes spicy notes, and is used to season meats, vegetables, and even beans depending on the dish and the region. This foundational mix is most often fried in oil to awaken the flavors before other ingredients are added. We call this process "burning or bunning the curry"—it's an integral step so don't skip it.

But what goes into that blend, and how it’s used varies from island to island. Honestly, no two curry blends are alike. They each have their own rhythm and frankly, neither of them are wrong. 

In the Southern Caribbean, namely places like Trinidad and St. Vincent, curry powder often highlights turmeric and cumin (geera) and is typically cooked down with onions, garlic, and green seasoning before anything else hits the pan. In Jamaica, you’ll find curry that's brighter yellow, spicier, and sometimes mixed with allspice and Scotch bonnet. Even the texture of the dish—from dry curries to more gravy-based versions—tells a different story depending on where you are.

 

CURRY WITH A SIDE OF HORMONE SUPPORT. 

Now let’s talk about channa, more known globally as chickpeas, this humble legume takes on new life in the Caribbean. In Trinidad and Guyana especially, channa is often curried on its own or paired with aloo (potatoes), wrapped in a warm, flaky roti or spooned over steaming rice. It’s the star of beloved street foods like doubles and a staple in household meals passed down from generation to generation. In St. Vincent, it might show up stewed with onion, tomato, and thyme, or soaking up the richness of coconut milk and curry spices until it melts in your mouth.

Apart from that, chickpeas are a go-to ingredient in the world of plant-based cooking. It serves as a great meat replacement because it is filling and loaded with nutrients that your body actually needs, especially when your hormones are doing the most. That mix of protein, fiber, and minerals? It’s helping with everything from your energy to your cramps even if you haven’t connected the dots yet.

Here's the thing, you don’t need to overhaul your whole pantry to start healing your hormones. Sometimes, the magic is already there—in your pot, in your memories, in flavors that resonate with you on a deeper level. This Coconut Curry Chickpeas recipe is a hormone-supporting powerhouse, and here’s how:

Chickpeas are a fiber-rich food that helps remove excess estrogen from your body. They also provide iron (especially helpful during your period) and B6, which supports progesterone levels and mood balance.

Coconut milk is full of medium-chain fats that help your body create hormones and absorb fat-soluble nutrients. It also helps keep you full and your blood sugar stable.

Turmeric, thyme, garlic, ginger, and black pepper are deeply anti-inflammatory and support the gut-liver connection—the very system your hormones depend on to stay in sync.

And let’s not forget the kale. It brings in more fiber, antioxidants, and key nutrients like folate and magnesium that help keep things moving—both in your gut and in your cycle. When combined with these spices, kale quietly pulls its weight in helping you feel even more nourished.

 

LET'S BREAK DOWN THIS POT FURTHER.

Blood sugar balance: when your blood sugar spikes too high and drops too quickly, your body scrambles to bring things back into balance. That quick dip can leave you feeling tired, anxious, or suddenly craving sweets especially during the second half of your cycle.

Thanks to the fiber and slow-digesting carbs in chickpeas, you get energy without the crash. That balance helps reduce those intense mood swings and cravings that can make the premenstrual days feel chaotic.

Lowers inflammation: When your body is dealing with chronic inflammation, even everyday hormone shifts can feel more intense. That might show up as heavier cramps, mood swings, or that overall feeling of being run down before your period.

Turmeric, a key ingredient in curry, contains curcumin, which possesses potent anti-inflammatory properties. A study demonstrated that curcumin significantly reduced the severity of premenstrual syndrome (PMS) symptoms. Simply put, curcumin helps cool things off internally. It is important to always pair turmeric with black pepper as it helps your body absorb and use it properly. 

Helps your liver and gut clear excess estrogen: your gut and liver work as a team when it comes to managing estrogen. The liver processes used-up hormones, especially estrogen, and sends them out for elimination. But if your liver is under pressure from stress, processed foods, or just being overworked, it can’t keep up—and that estrogen can get recirculated. This often shows up as bloating, breast tenderness, mood swings, or heavy periods.

At the same time, your gut plays a huge role through something called the estrobolome—a collection of gut bacteria that helps process and move estrogen out of your body. If those bacteria are off-balance, or if you’re not having regular bowel movements, that estrogen can linger longer than it should.

The good news? This dish supports both systems. The fiber in chickpeas helps your gut stay active and your digestion regular. Coconut milk, turmeric and kale offer nutrients that support your liver’s detox pathways so it can clear out the excess.

 

HOW TO WORK THIS RECIPE INTO YOUR CYCLE SYNCING ROUTINE.

I thought of you when I was working on this recipe. Yes, you. I thought about those evenings when you get off work feeling tired and drained and need a quick, nourishing meal. 

I even thought about how your energy dips during your luteal phase cause you to crave comforting, low-stress meals that will prep your hormones for a smooth menstrual phase.  

While you can eat this at anytime of the month or your cycle, making a big pot to fuel you during your luteal and menstrual phase definitely helps.

 

WHAT TO SERVE WITH COCONUT CURRY CHICKPEAS.

Whether you're working with what you have or just want to switch it up, here are a few simple swaps and add-ons to make this dish your own:

Ingredient Swaps + Add-ins

• No kale? Try callaloo, spinach, or Swiss chard. Any leafy green will bring similar nutrients to the table.
• Out of chickpeas? Lentils or butter beans make great substitutes and still offer fiber and plant-based protein.
• Not a fan of coconut milk? Use oat milk or cashew cream for a similar creamy texture (just know the flavor will shift slightly).
• Want more heat? Add a piece of Scotch bonnet or a pinch of cayenne for that Caribbean kick.
• Craving more texture? Add some sweet potato, plantain, chunks of pumpkin, or okro for more variety.

Serving Suggestions

• Pair with rice or quinoa for a complete meal.
• Wrap it up in roti or serve as a side with grilled fish.
• Add a spoonful of chutney or a squeeze of lime on top for brightness.

This dish is flexible, forgiving, and open to your personal touch—just like any good Caribbean recipe.

Tried this dish or felt something shift after reading? Drop a comment below—I’d love to hear how you’re reconnecting with your roots and supporting your hormones.