Description
A rich and flavorful creamy coconut chickpea curry made with aromatic spices, coconut milk, and protein-packed chickpeas. Perfect for a quick and satisfying vegan meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 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
- 1/4 teaspoon chili flakes (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Cooked rice or naan, for serving
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add curry powder, cumin, turmeric, and chili flakes. Stir to coat the onions in the spices.
- Add chickpeas, diced tomatoes, and coconut milk. Stir to combine.
- Season with salt and pepper. Bring the curry to a simmer and cook for 15-20 minutes, stirring occasionally, until thickened.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot over cooked rice or with naan, garnished with fresh cilantro.
Notes
- You can add spinach or kale for extra greens.
- For more heat, add extra chili flakes or a chopped chili pepper.
- Leftovers taste even better the next day.
- This dish freezes well for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg