Coconut chickpea curry with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won’t even miss the meat!
A classic easy coconut curry with chickpeas, inspired by Indian flavors. Naturally vegan and gluten-free. Also free of grains, soy, and nuts.
Here is its quick recipe:
- 1 tbsp coconut oil
- 1 large red onion thinly sliced
- 3 cloves garlic minced
- 1-inch fresh ginger peeled and minced or grated
- 1 tbsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp ground black pepper
- take 1/4 tsp cayenne pepper (or to taste)
- 1/4 tsp salt (plus more to taste)
- 1 and 1/2 cups diced tomatoes
- take 1 and 1/2 cups full-fat coconut milk
- 1 and 3/4 cups cooked chickpeas
- 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)
- chopped fresh cilantro (coriander) for serving
- In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt.
- Cook, stirring frequently until the onion is softened and starting to brown.
- Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
- Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in coconut milk and chickpeas.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly.
- Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point).
- Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.
TO ADD HEARTY VEGETABLES LIKE SWEET POTATO OR CAULIFLOWER: Cut the veggies into bite-sized pieces, and add them after the initial step of cooking the onion, but before adding the garlic and ginger. Stir-fry for a couple of minutes until the vegetable is softened a little bit. It can then finish cooking when the chickpea coconut curry is brought to a boil and simmered.
TO ADD QUICK-COOKING VEGETABLES LIKE SPINACH: After simmering the chickpea curry, turn off the heat, stir in the spinach, and cover the pan. Remove the lid after 2 minutes, or when the spinach is wilted to your liking.