Coconut chickpea curry. Healthy chickpeas tossed in spiced luscious coconut sauce. This is the kind of comfort food that you need on a cold winter day. Packed with nutritious chickpeas, this vegan curry is a flavor bomb. Pair it with steamed rice, naan or parathas to take your dinner to the next level.
If I were to choose the most nutritious and easy to cook vegetarian or vegan ingredient, it would be chickpeas. Without a doubt, canned chickpeas are my best friend when it comes to whipping up a healthy meal in few minutes. Even dried chickpeas, when soaked in water overnight, cook quickly and easily in a pressure cooker. So, here’s a delicious way to include your favorite chickpeas in your diet.
Coconut chickpea curry – The tender, tasty chickpeas are married with rich coconut milk to create a lip-smacking rich curry. The coconut milk enhances the richness of the sauce making this dish vegan friendly. In fact, it’s a nutritious vegan dish that doesn’t break your budget. The smooth, velvety sauce with that scrumptious coconut taste is unbelievably good.
How To Make Coconut Chickpea Curry
The key ingredients of this recipe include chickpeas and coconut. And of course, curry powder to spice up the curry. Start with sauteing onions in a little oil. When the onions turn brown, fry ginger and garlic. Next up, add the tomato paste. The rich tomatoey flavor complements really well with the coconut and chickpeas. Once it’s sauteed for a minute or two, stir in curry powder. It adds the much needed spices to this coconut chickpea curry.
Now the coconut milk. I used canned milk in this recipe. However, feel free to squeeze fresh coconut milk from grated coconut and add to the dish. The lovely flavor of coconut tastes amazing in this recipe. Finally, you can stir in chickpeas and some coriander leaves. Simmer this for about 3 minutes. And you’re done.
Absolutely delicious and rich coconut chickpea curry to go with rice, paratha or naan. It’s a must-try!
More Chickpea Curry Recipes:
- Chickpea Tikka Masala
- Chicken Chickpea Curry
- Indian Butter Chickpeas
- Kadala Curry | Black Chickpeas Curry
- Sweet Potato Chickpea Curry
- Chickpea Masala | Easy Chana Masala
- Vegan Chickpea Korma
Coconut Chickpea Curry | Video
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 1- inch fresh ginger peeled and chopped
- 2 garlic cloves peeled and chopped
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 cup coconut milk I used canned coconut milk
- 400 g x 2 cans canned chickpeas drained
- 2 tablespoons chopped coriander cilantro leaves
- Salt to taste
- Chopped coriander cilantro leaves, to garnish
- Steamed rice to serve
- Paratha or naan or roti to serve
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.
- Add ginger and garlic. Saute, stirring, for one minute or until fragrant.
- Add tomato paste. Saute, stirring, for 1-2 minutes.
- Add curry powder. Saute, stirring, for few seconds.
- Pour coconut milk. Stir. Bring to a boil. Simmer for 2 minutes. If the sauce is too thick, add water.
- Add chickpeas and coriander (cilantro) leaves. Season with
salt. Stir to combine. Simmer for 2-3 minutes. - Garnish with more coriander leaves if you like.
Video
Notes
- If you want to use dried chickpeas in this recipe, soak and cook chickpeas separately before adding to the coconut sauce.
- Click here for homemade coconut milk recipe.
- You can also add chopped spinach to this dish if you like
Nutrition
Like this coconut chickpea curry recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
Leave a Reply