A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas.
Flavourful vegan meal and you won’t even miss the meat! Naturally vegan and gluten-free.
A classic easy coconut curry with chickpeas, inspired by Indian flavours.
INGREDIENTS:
2 tbsp olive oil
2 large onions finely chopped
2 cloves garlic minced
1 tbsp fresh ginger peeled and minced or grated
1 tbsp curry powder
1 tsp ground turmeric
1/4 tsp ground black pepper
1/4 tsp cayenne pepper (or to taste)
1 red chilli chopped
1tsp chilli flakes
1 tsp cumin seeds
1/4 tsp salt
1/2 tomato pure (or grated tomatoes)
1 cup full-fat coconut milk
2 and 1/2 cups cooked chickpeas (or 2 cans of pre cooked chickpeas)
1/2 cup frozen peas (optional)
1/4 cup frozen sweet corn (optional)
1 handful spinach leaves (optional)
2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
INSTRUCTIONS:
In a large pan, heat the olive oil over medium-high heat. Add the onions with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown
Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the curry powder, cumin seeds, chilli flakes, turmeric, black pepper, cayenne pepper, chopped and salt. Cook for 30 seconds more to toast the spices
Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break
down and dry up a little bit.
Stir in chickpeas and add the coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low
Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly
Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point)
Serve hot, over rice or with nun bread or any bread you like.
Notes:
1. If you use peas and/or sweet corn add them after the initial step of cooking the onion, but before adding the garlic and ginger. Stir-fry for a couple of minutes until the vegetable is softened a little bit. It can then finish cooking when the chickpea coconut curry is brought to a boil and simmered.
2. If you will use spinach: After simmering the chickpea curry, turn off the heat, stir in the spinach, and cover the pan. Remove the lid after 2 minutes, or when the spinach is wilted to your liking.
3. I usually use full-fat canned creamy coconut milk but you may use the light coconut milk if you are looking for a dish with less fat.
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