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Coconut Chickpea Curry A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat!  www.modernhoney.com #vegan #curry #indianfood #vegancurry #chickpeacurry

Coconut Chickpea Curry

Coconut Chickpea Curry A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat!  

Course Dinner
Cuisine Indian
Keyword coconut chickpea curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Modern Honey - www.modernhoney.com

Ingredients

  • 1 Tablespoon Coconut Oil (or canola or olive oil)
  • 1 large Onion (finely diced)
  • 4 Garlic Cloves (minced)
  • 1 medium knob Fresh Ginger (grated and minced)
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 to 1 1/2 Tablespoon Curry Powder
  • (1) 14.5 ounce can Full-Fat Coconut Milk (in a can, may use lite)
  • (1) 14.5 ounce can Crushed Tomatoes
  • (1) 14.5 ounce can Chickpeas (aka garbanzo beans, drained and rinsed)
  • 1-2 fresh Lime Juice
  • Fresh Cilantro (chopped)
  • Basmati Rice or Naan Bread

Instructions

  1. Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder.

  2. Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often. 

  3. Remove from heat and sprinkle with lime juice. Serve with basmati rice and sprinkle with fresh cilantro.