Coconut Chickpea Curry

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Coconut Chickpea Curry

Enjoy this vegan coconut chickpea curry, made with toasted chickpeas, warm Indian spices, and tender vegetables. Quick and simple to prepare!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Side Dish

Cuisine: Indian

Keyword: chickpea curry coconut milk, coconut chickpea curry, vegan chickpea curry

Servings: servings

Author: Katerina Petrovska

Equipment

Ingredients

For The Spice Mix

1 tablespoon all-purpose flour to thicken the curry
2 tablespoons garam masala
3 teaspoons curry powder
1½ teaspoons ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon cayenne pepper

For The Chickpea Curry

2 tablespoons coconut oil
1 large onion diced
1 bell pepper red or orange, diced
1 teaspoon sea salt
4 cloves garlic thinly sliced
2 tablespoons tomato paste
2 (15-ounce) cans chickpeas drained, rinsed, and pat dry
15 ounces can of diced tomatoes
15 ounces can of full-fat coconut milk
½ cup chopped fresh cilantro

Instructions

For the spice mix

Whisk together the flour, garam masala, curry powder, turmeric, ginger, cumin, cinnamon, coriander, and cayenne. Set aside.

For the chickpea curry

Saute the vegetables. Heat the coconut oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and the bell pepper and season with sea salt—saute for 3 to 4 minutes or until softened. Add the garlic and cook for 15 seconds or until fragrant.
Toast the spice. Add the spice mix and cook for about 1 minute, stirring continuously.
Cook the tomato paste. Stir in the tomato paste and cook for about a minute, stirring continuously, until darkened in color.
Toast the chickpeas. Add the chickpeas and cook for a minute or so, stirring constantly, until slightly browned.
Finish it off. Add the tomatoes and the coconut milk to the mix. Stir until everything is incorporated and bring to a boil. Turn the heat down to low and simmer for 15 minutes. Remove from heat and let stand for about 5 to 8 minutes.
Serve over rice and garnish with chopped fresh cilantro.

Notes

Storage. Cool the curry before refrigerating it for up to 4 days. Reheat it on the stovetop or in a microwave. To freeze, cool the curry, transfer it to a sealed container, and freeze it for up to 3 months.

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