Coconut Chickpea Curry
This vegan coconut chickpea curry is filling, delicious, and so easy to make. It's made of toasted chickpeas simmered in a rich curry packed with warm Indian spices and tender veggies. So good!
Servings : 6 servings
Ingredients
Spice mix
- 1 tablespoon flour, to thicken the curry
- 2 tablespoons garam masala
- 3 teaspoons curry powder
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
Chickpea curry
- 2 tablespoons coconut oil
- 1 large onion, diced
- 1 bell pepper, red or orange, diced
- 1 teaspoon sea salt
- 4 cloves garlic, thinly sliced
- 1 ½ tablespoons tomato paste
- 2 (15-ounce) cans chickpeas, drained, rinsed, and pat dry
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can full-fat coconut milk
- ½ cup chopped fresh cilantro
Instructions
For the spice mix
- Whisk together the flour, garam masala, curry powder, turmeric, ginger, cumin, cinnamon, coriander, and cayenne. Set aside.
For the chickpea curry
- Saute the vegetables. Heat the coconut oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and the bell pepper and season with sea salt—saute for 3 to 4 minutes or until softened. Add the garlic and cook for 15 seconds or until fragrant.
- Toast the spice. Add the spice mix and cook for about 1 minute, stirring continuously.
- Cook the tomato paste. Stir in the tomato paste and cook for about a minute, stirring continuously, until darkened in color.
- Toast the chickpeas. Add the chickpeas and cook for a minute or so, stirring constantly, until slightly browned.
- Finish it off. Add the tomatoes and the coconut milk to the mix. Stir until everything is incorporated and bring to a boil. Turn the heat down to low and simmer for 15 minutes. Remove from heat and let stand for about 5 to 8 minutes.
- Serve over rice and garnish with chopped fresh cilantro.
Notes
- Chickpeas: Drain, rinse, and dry the canned chickpeas.
- Use a large pan for even toasting. If the pan is too small, toast the chickpeas in batches.
- Instead of quickly combining ingredients, toast spices and cook the tomato paste first for deeper flavor.
- Cool the curry before refrigerating for up to 4 days.
- Reheat on the stovetop or in a microwave.
- For freezing, cool the curry, transfer it to a sealed container, and freeze it for up to 3 months.
Nutrition
Calories: 464 kcal | Carbohydrates: 52 g | Protein: 16 g | Fat: 24 g | Saturated Fat: 18 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Sodium: 545 mg | Potassium: 880 mg | Fiber: 14 g | Sugar: 11 g | Vitamin A: 943 IU | Vitamin C: 39 mg | Calcium: 130 mg | Iron: 8 mg | Net Carbs: 38 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.