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This Creamy Coconut Chickpea Curry recipe is a delicious and flavorful vegan dish that is perfect for those new to cooking. Made in just one pot, this easy curry is budget-friendly and great for meal prep. It’s a go-to dinner option for busy weeknights!
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Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Why You’ll Love Making It
– Easy one-pot meal
– Bursting with flavor
– Perfect for meal prep
– Budget-friendly
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 & 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
1. Saute Onions and Tomatoes
In a deep pot over medium-high heat, add the coconut oil. Add in the onions and tomatoes. Season with salt and pepper. Cook until tomatoes release juices and onions are soft, about 10 minutes.
2. Add Chickpeas and Spices
Stir in the chickpeas, garlic, garam masala, curry powder, and cumin. Mix well to combine.
3. Incorporate Coconut Milk
Pour in the coconut milk and stir. If desired, add coconut flour to thicken the curry slightly. Bring to a boil, then simmer for 10-12 minutes.
4. Season and Serve
Taste the curry and adjust seasoning with salt and pepper. Squeeze lime juice over the curry and mix. Allow to cool slightly before serving. Enjoy!
Recipe FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but they will need to be soaked and cooked before adding to the curry. Make sure they are fully cooked before incorporating into the dish.
Can I freeze this curry?
Yes, this curry freezes well. Allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
