Description
This Creamy Coconut Chickpea Curry is a flavorful, easy-to-make vegan curry that comes together in one pot. Rich with aromatic spices, tender chickpeas, and creamy coconut milk, it’s perfect for a quick weeknight dinner or meal prep. The slight tang from fresh lime juice brightens the dish, while optional coconut flour adds a lovely thickness to the sauce. This budget-friendly curry is both comforting and satisfying.
Ingredients
Scale
Base Ingredients
- 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
Main Ingredients
- 16 ounces canned chickpeas, drained & rinsed (454g)
- 3 garlic cloves, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk (383g)
- 2 teaspoons coconut flour (optional)
- 1 small lime, juice of
Instructions
- Heat the oil and sauté onions and tomatoes: In a deep pot over medium-high heat, add the coconut oil. Add the diced onions and tomatoes, then season with sea salt and ground black pepper. Reduce heat to medium and cook until the onions are soft and the tomatoes release their juices, about 10 minutes.
- Add chickpeas and spices: Stir in the drained chickpeas, minced garlic, garam masala, curry powder, and cumin. Mix everything well to combine the flavors.
- Incorporate coconut milk and thicken: Pour in the coconut milk and stir again. Optionally, add the coconut flour to help thicken the curry slightly. Bring the mixture to a boil, then reduce to medium-low heat and let it simmer gently for 10 to 12 minutes.
- Season and finish with lime: Taste the curry and adjust seasoning with additional salt and pepper if needed. Remove from heat and squeeze fresh lime juice over the top, stirring to blend the flavors. Allow the curry to cool slightly before serving. Enjoy!
Notes
- This recipe is entirely vegan and gluten-free, making it suitable for many dietary preferences.
- You can use fresh or canned tomatoes based on availability.
- The optional coconut flour helps to thicken, but if unavailable, the curry will still be delicious without it.
- Serve with rice, naan, or your favorite grain to complete the meal.
- This curry stores well in the fridge for up to 4 days and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 225 kcal
- Sugar: 8.1 g
- Sodium: 185 mg
- Fat: 9.4 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 28.5 g
- Fiber: 7 g
- Protein: 7.3 g
- Cholesterol: 0 mg
