Description
This creamy coconut chickpea curry is a hearty, flavorful, and comforting plant-based dish that comes together in one pot. Made with canned chickpeas, coconut milk, tomatoes, and warm spices, it’s perfect served over rice or with naan. Vegan, gluten-free, and ready in 30 minutes!
Ingredients
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1 tablespoon coconut oil (or olive oil)
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1 small onion, diced
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3 cloves garlic, minced
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1 tablespoon grated fresh ginger
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1 tablespoon curry powder
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1/2 teaspoon ground cumin
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1/2 teaspoon turmeric
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1/4 teaspoon cayenne pepper (optional)
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1 (15 oz) can chickpeas, drained and rinsed
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1 (14 oz) can diced tomatoes
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1 (14 oz) can full-fat coconut milk
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Salt and black pepper, to taste
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1 tablespoon fresh lime juice
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Fresh cilantro, chopped (for garnish)
Instructions
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Sauté aromatics: Heat coconut oil in a large skillet or pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
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Add garlic and ginger, and cook for another minute until fragrant.
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Add spices: Stir in curry powder, cumin, turmeric, and cayenne (if using). Cook for 30 seconds to toast the spices.
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Add chickpeas and tomatoes: Stir in the chickpeas and diced tomatoes (with juices). Simmer for 5 minutes.
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Add coconut milk: Pour in the coconut milk, stir, and bring to a gentle simmer. Cook uncovered for 10–15 minutes, until slightly thickened.
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Season and finish: Stir in lime juice, and season with salt and pepper to taste.
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Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Notes
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Add spinach or kale for extra greens.
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For more protein, stir in cubed tofu or cooked lentils.
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Leftovers taste even better the next day and are great for meal prep.