Description
This Creamy Coconut Chickpea Curry is a flavorful and comforting dish, combining tender chickpeas with rich coconut milk and aromatic spices. Perfect for a hearty vegan meal, it features a blend of garam masala, curry powder, and cumin, simmered with fresh tomatoes and onions to create a luscious, creamy curry that’s both satisfying and easy to prepare.
Ingredients
Scale
Base 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
Main Ingredients
- 16 ounces canned chickpeas, drained & 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 warm up.
- Sauté onions and tomatoes: Add the diced onions and tomatoes to 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 soften, about 10 minutes, stirring occasionally.
- Add spices and chickpeas: Stir in the drained chickpeas, minced garlic, garam masala, curry powder, and cumin. Mix thoroughly to combine all the ingredients evenly.
- Add coconut milk and thicken: Pour in the canned coconut milk and stir. If using, sprinkle the coconut flour to slightly thicken the curry. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 10 to 12 minutes.
- Season and finish: Taste the curry and adjust salt and pepper as needed. Remove from heat and squeeze fresh lime juice over the curry, stirring well to combine. Let the curry cool slightly before serving.
Notes
- Using coconut flour is optional but recommended for a thicker curry texture.
- Fresh lime juice brightens the flavor and should not be skipped.
- You can substitute fresh tomatoes with canned diced tomatoes for convenience.
- This dish pairs well with steamed rice or warm flatbreads.
- Store leftovers in an airtight container in the fridge for up to 3 days.
