Chickpea Curry with Coconut Milk

Why You’ll Love This Recipe

• Vegan and gluten-free: A naturally plant-based and gluten-free meal, making it suitable for a wide variety of dietary needs.

• Rich and creamy: The coconut milk adds a velvety smoothness that elevates the curry to another level.

• Flavor-packed: A blend of spices like turmeric, cumin, and coriander creates a deliciously warm and fragrant curry.

• Protein-rich: Chickpeas provide plant-based protein and fiber, making this a filling and satisfying meal.

• Quick and easy: This curry comes together in less than 30 minutes, making it perfect for a busy weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil or coconut oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (14 oz) coconut milk (full-fat or light)

• 1 can (14 oz) diced tomatoes

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground coriander

• Salt and pepper, to taste

• Fresh cilantro, for garnish (optional)

• Juice of 1/2 lime (optional)

Directions

1. Sauté the aromatics: In a large saucepan or pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.

2. Add the spices: Stir in the curry powder, cumin, turmeric, and coriander. Cook for 1-2 minutes to toast the spices and bring out their flavors.

3. Simmer the curry: Add the chickpeas, coconut milk, and diced tomatoes (with their juices) to the pot. Stir well to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 10-15 minutes, stirring occasionally, until the curry thickens slightly and the flavors have melded together.

4. Season and garnish: Season the curry with salt and pepper to taste. If desired, squeeze in the juice of half a lime for a burst of freshness. Garnish with fresh cilantro before serving.

5. Serve: Serve the chickpea curry with rice, naan, or enjoy on its own for a comforting, filling meal.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add vegetables: You can add chopped spinach, kale, cauliflower, bell peppers, or zucchini to make the curry more hearty and nutritious.

• Spicy option: Add a diced chili pepper or a pinch of red pepper flakes to the curry for a spicy kick.

• Creamier texture: For an extra creamy curry, use full-fat coconut milk and add a spoonful of cashew butter or peanut butter to the sauce.

• Protein boost: For additional protein, add tofu, tempeh, or even lentils to the curry.

Storage/Reheating

• Storage: Store leftover curry in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in a saucepan over medium heat, stirring occasionally, until warmed through. You can also microwave it in a covered container, stirring halfway through.

FAQs

Can I make this curry without coconut milk?

Yes, you can substitute coconut milk with vegetable broth or almond milk for a lighter version, but it will change the flavor and creaminess of the curry.

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but they need to be soaked overnight and cooked before adding to the curry.

Is this recipe spicy?

This recipe is not spicy by default, but you can add chili peppers or red pepper flakes for a spicier version.

Can I freeze this curry?

Yes, this curry can be frozen for up to 2-3 months. Just make sure to cool it completely before storing it in an airtight container or freezer bag.

What can I serve with this curry?

This curry pairs beautifully with steamed rice, quinoa, or naan bread. You can also serve it with a side of roasted vegetables or a fresh salad.

Can I add other vegetables to the curry?

Absolutely! Feel free to add vegetables like spinach, kale, cauliflower, peas, or sweet potatoes for added texture and nutrition.

How do I make the curry spicier?

To make the curry spicier, add a chopped fresh chili, a pinch of cayenne pepper, or red pepper flakes to the curry.

Can I use light coconut milk?

Yes, light coconut milk can be used if you prefer a lower-fat version of the curry. The flavor will be slightly less rich but still delicious.

Can I make this recipe ahead of time?

Yes, this curry actually improves in flavor after sitting for a few hours, making it a great make-ahead dish. Just store it in the refrigerator and reheat when ready to serve.

Is this recipe gluten-free?

Yes, this Chickpea Curry with Coconut Milk is naturally gluten-free, making it a great option for those with gluten sensitivities.

Conclusion

This Chickpea Curry with Coconut Milk is a vibrant, flavorful, and comforting dish that’s easy to prepare and packed with nutrients. It’s a fantastic vegan meal that’s perfect for busy weeknights or meal prepping. The creamy coconut milk and fragrant spices make this curry a crowd-pleaser, and its versatility means you can customize it with your favorite vegetables or proteins. Whether you’re serving it with rice or enjoying it on its own, this curry is sure to become a staple in your recipe rotation.