Coconut Chickpea Curry

https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/

This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I’ve ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!

SERVINGS:4 SERVINGS PREP TIME:15 MINSCOOK TIME:30 MINSTOTAL TIME:45 MINS

  • 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 – I use this one

  • 1 teaspoon curry powder I use this one

  • ¼ teaspoon cumin

  • 13.5 ounces canned coconut milk*, (383g)

  • 2 teaspoons coconut flour, OPTIONAL**

  • 1 small lime, juice of

Instructions

  1. In a deep pot over medium-high heat, add the coconut oil.

  2. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

  3. Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

  4. Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

  5. Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!


Tips for Success

  1. Always use the lime. If there’s one tip I always mention for this recipe, it is to always use the lime. It really brings out the layers of flavor in the dish and is an essential part of the recipe!

  2. Follow the instruction times. Sautéing the veggies makes a real difference to the end product, so I recommend just setting a time and avoiding any temptation to rush this recipe. You will be rewarded.

  3. Try not to use light coconut milk. This will reduce the richness and creaminess of the curry. It’s okay to do so if you are looking to cut down on fat content, but just be aware of the flavor/texture changes that will occur.

Serving Suggestions

  1. Vegetables: As I mentioned above, throw whatever vegetables you like into this curry. Carrots, sweet potato, peppers, you name it – whatever you can think of will make a great add-in!

  2. Rice: My go-to is Basmati rice, but you can use regular white rice, brown rice, rice noodles, etc. You could even make some cauliflower rice if you’re trying to keep dinnertime super healthy!

  3. Bread: If you’re not a big fan of rice, get your carbs from naan bread! It’s perfect for sopping up all of that extra curry sauce, and it’s so easy to make.