Coconut Chickpea Curry | Video
Nutritious chickpeas tossed in rich coconut sauce. Vegan + gluten free
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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
Serving: 1g | Calories: 556kcal | Carbohydrates: 74g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Sodium: 391mg | Fiber: 13g | Sugar: 10g