Description
Quick Coconut Chickpea & Veggie Curry is a creamy, aromatic, and easy weeknight meal that combines tender chickpeas, tomatoes, and warming spices in a smooth coconut milk sauce.
This plant based curry is ready in about forty five minutes and works well with basmati rice, whole wheat naan, or quinoa.
Bright lime juice at the end lifts the rich coconut flavors and makes every bite vibrant and balanced.
Ingredients
2 tablespoons coconut oil
1 medium red or yellow onion diced
14 ounces fresh or canned tomatoes diced
Sea salt and ground black pepper to taste
16 ounces canned chickpeas drained and rinsed
3 garlic cloves minced
1 and a half tablespoons garam masala
1 teaspoon curry powder
One quarter teaspoon ground cumin
13.5 ounces canned coconut milk
2 teaspoons coconut flour optional
Juice of 1 small lime
Instructions
Heat coconut oil in a deep pot over medium high heat until shimmering
Add diced onion and tomatoes to the pot and season with sea salt and ground black pepper then stir and lower heat to medium
Cook the vegetables until the tomatoes release their juices and the onions are soft about ten minutes
Stir in drained chickpeas and minced garlic then add garam masala curry powder and ground cumin and mix until the chickpeas are well coated with spices
Pour in the canned coconut milk and stir to combine add coconut flour if you prefer a slightly thicker sauce
Bring the curry to a gentle boil then reduce heat to medium low and let simmer for ten to twelve minutes so the flavors meld and the chickpeas soften further
Taste and adjust seasoning with additional salt and black pepper if desired
Squeeze fresh lime juice over the curry and stir to brighten the flavors then remove from heat and allow to cool slightly before serving
Notes
This recipe is plant based and naturally gluten free
You can use reduced fat canned coconut milk or boxed coconut milk if you prefer fewer calories
Coconut flour is optional use any mild gluten free flour or skip thickening entirely if you like a thinner sauce
Canned chickpeas are convenient but dried chickpeas soaked overnight and cooked until tender work well too
To add vegetables stir in diced carrots peas or spinach during simmering for extra color and nutrition
To add heat start with a small amount of crushed red pepper flakes harissa paste or a few drops of hot sauce such as Texas Pete Original Hot Sauce or Crystal Hot Sauce then adjust to taste
Store curry in an airtight container in the refrigerator for up to five days or freeze portions for up to one month thaw in the refrigerator before reheating and add a splash of coconut milk if the sauce thickens
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian inspired