Description
A rich and flavorful creamy coconut chickpea curry made with tender chickpeas simmered in a spiced coconut milk sauce. It’s a hearty, vegan-friendly dish perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the curry powder, cumin, turmeric, and chili flakes. Stir for 30 seconds to toast the spices.
- Pour in the diced tomatoes with their juice and cook for 5 minutes, letting the mixture thicken slightly.
- Add the chickpeas and coconut milk, stirring to combine. Season with salt.
- Bring to a simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the curry thickens.
- Garnish with chopped cilantro and serve hot with rice or naan.
Notes
- Adjust spice level by increasing or reducing the chili flakes.
- Add fresh spinach or kale for extra greens.
- Can be stored in the fridge for up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg