Description
This Coconut Curry Chickpeas recipe is a flavorful and comforting dish that is perfect for a satisfying meal. The combination of creamy coconut milk, aromatic spices, and hearty chickpeas creates a delicious vegan curry that pairs perfectly with rice or naan.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
Additional Ingredients:
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) full-fat coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and ginger, cook for another minute.
- Add Spices: Stir in curry powder, cumin, turmeric, and cayenne pepper. Coat the onions with the spices.
- Combine Ingredients: Pour in diced tomatoes and coconut milk. Bring to a simmer. Add chickpeas, salt, and pepper. Simmer for 15–20 minutes.
- Finish and Serve: Stir in lime juice. Adjust seasoning. Garnish with cilantro. Serve hot with rice or naan.
Notes
- For added heat, sauté a chopped chili with the onions.
- Add spinach or kale for extra greens in the last 5 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
