Creamy Chickpea Curry Recipe with a Coconut Twist
This chickpea curry recipe features a rich coconut base with tender chickpeas, creating a flavorful vegan dinner that's quick and easy to make.
Equipment
- Large skillet
Ingredients
For the Base
- 1 tablespoon Coconut Oil Can substitute with olive oil.
- 1 medium Yellow Onion Chopped.
- 1 teaspoon Whole Cumin Seeds Can substitute with ground cumin.
- 1 tablespoon Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Sea Salt Adjust to taste.
For the Sauce
- 1 can Crushed Tomatoes Can substitute with fresh tomatoes.
- 1 can Full-Fat Coconut Milk Can substitute with light coconut milk.
- 2 cloves Garlic Minced.
- 1 inch Fresh Ginger Grated.
- 1 can Cooked Chickpeas Canned or home-cooked.
- 1 cup Water Adjust consistency as needed.
For the Finishing Touch
- 2 tablespoons Fresh Lime Juice Can substitute with lemon juice.
- 2 cups Fresh Spinach Can substitute with kale.
- 1 tablespoon Fresh Cilantro For garnish.
- 4 servings Cooked Rice/Naan For serving.
Instructions
Preparation
- Warm a tablespoon of coconut oil in a large skillet over medium heat.
- Add the chopped yellow onion to the skillet and sauté for about 8 minutes until soft.
- Stir in whole cumin seeds, curry powder, garam masala, and sea salt. Cook for 1 minute.
- Incorporate crushed tomatoes, coconut milk, garlic, ginger, and cooked chickpeas. Stir well.
- Let the curry simmer for 20-25 minutes, add water as needed.
- Remove from heat and stir in fresh lime juice and spinach.
- Serve warm over rice or with naan, garnished with cilantro.
Notes
Optional: Add a sprinkle of chili flakes for additional heat. Store leftovers in an airtight container for up to 5 days.