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Chickpea Curry with Coconut Milk

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This Chickpea Curry with Coconut Milk is a warm, comforting, and flavorful dish that combines the richness of coconut milk with the hearty goodness of chickpeas. Infused with aromatic spices, this vegan curry is perfect for a quick weeknight dinner or meal prepping for the week. It’s an easy, satisfying meal that’s full of flavor and can be enjoyed with rice, naan, or even on its own.

Ingredients

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)

Instructions

  1. 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. Stir in the curry powder, cumin, turmeric, and coriander. Cook for 1-2 minutes to toast the spices and bring out their flavors.
  3. 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 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 the chickpea curry with rice, naan, or enjoy on its own for a comforting, filling meal.

Notes

  • For added flavor, try adding chopped spinach, kale, cauliflower, bell peppers, or zucchini to the curry.
  • If you prefer a spicier version, add a diced chili pepper or a pinch of red pepper flakes to the curry.
  • For extra creaminess, use full-fat coconut milk and add a spoonful of cashew butter or peanut butter to the sauce.
  • If you prefer added protein, tofu, tempeh, or lentils can be incorporated into the curry.

Nutrition

Find it online: https://thefamilycooking.com/chickpea-curry-with-coconut-milk/