Description
A rich and creamy Coconut Chickpea Curry featuring tender chickpeas simmered in a fragrant blend of tomatoes, coconut milk, and aromatic spices, perfect for a comforting and flavorful vegan meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion or yellow onion, diced
- 14 ounces fresh or canned tomatoes, diced (400g)
- Sea salt & ground black pepper, to taste
- 16 ounces canned chickpeas, drained and rinsed (454g)
- 3 garlic cloves, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk (383g)
- 2 teaspoons coconut flour (optional)
- 1 small lime, juice of
Instructions
- Heat the Oil: In a deep pot over medium-high heat, add the coconut oil and allow it to melt completely before adding other ingredients.
- Sauté Onions and Tomatoes: Add the diced onions and tomatoes into the pot. Season with sea salt and ground black pepper. Reduce the heat to medium and cook until the tomatoes release their juices and the onions become soft, approximately 10 minutes.
- Add Chickpeas and Spices: Stir in the chickpeas, minced garlic, garam masala, curry powder, and cumin, mixing well to coat everything evenly.
- Incorporate Coconut Milk and Flour: Pour the coconut milk into the pot and stir again to combine. Optionally, add coconut flour to help thicken the curry slightly. Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 10 to 12 minutes.
- Season and Finish: Taste the curry and add additional salt and pepper if needed. Remove from heat, squeeze fresh lime juice over the curry, and stir to combine. Let the curry cool slightly before serving.
Notes
- Using canned tomatoes and chickpeas makes this recipe quick and convenient.
- Coconut flour is optional but helps to thicken the curry nicely without altering the flavor.
- Lime juice at the end brightens the dish and balances the richness of the coconut milk.
- This curry can be served with rice, naan, or your favorite grain.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut chickpea curry, vegan curry, Indian curry, creamy coconut curry, easy chickpea recipe, plant-based dinner
