(Vegan) Coconut Curry Chickpeas

(Vegan) Coconut Curry Chickpeas

A couple of notes. You can store this curry in an airtight container in the fridge up to 5 days. I used canned chickpeas for ease, but if you want you can use dried chickpeas, soak them overnight, and cook them until soft. If you want more heat,` add ¼ teaspoon of red pepper flakes with the other spices.

Ingredients

Serves 6

2 tablespoons coconut oil (or vegetable oil)

1 medium onion, finely chopped

3 garlic cloves, minced

2 tablespoons garam masala

1 teaspoon curry powder

1 teaspoon chili powder*

¼ teaspoon ground cumin

2 ½ cups tomato sauce

1 (14 oz / 400 gr) can full-fat coconut milk (I used Aroy-D)

2 (15.5 oz / 440 gr) cans chickpeas, drained and rinsed

2 tablespoons cornstarch (or arrowroot powder)

Juice of 1 lime

*chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

Heat coconut oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then.

Add garlic and sautè for 1 more minute, until fragrant.

Add spices and sauté for 30 seconds.

Add tomato sauce, bring to gentle simmer and cook for 10 minutes.

Add chickpeas and give a good stir.

Stir in coconut milk and simmer for 5 more minutes.

In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.

Take a taste and adjust seasoning if needed.

Remove from the heat, stir in lime juice (don’t skip this, it’s very important), sprinkle with chopped fresh cilantro (or parsley) and serve with basmati rice or naan bread.