Vegan Coconut Chickpea Curry is a delicious and nutritious plant-based meal that is packed with flavor and spice. This curry is a perfect combination of creamy coconut milk and protein-rich chickpeas, making it a filling and satisfying meal. The dish is also loaded with vegetables such as bell peppers, onions, and spinach, which makes it a wholesome and balanced meal.
To make this recipe, start by sautéing onions and bell peppers in coconut oil until they are tender. Then, add garlic, ginger, and curry powder to the pan and cook until fragrant. Next, add chickpeas and coconut milk to the pan, and let it simmer for a few minutes until the chickpeas are heated through. Finally, add spinach and let it cook for a minute until wilted.
This dish is incredibly versatile and can be served with rice, quinoa, or any other grain of your choice. It is also perfect as a side dish or a main course, depending on your appetite. The creamy coconut milk and the spices in the curry make it a warming and comforting meal, perfect for cold winter nights.
One of the best things about this recipe is that it is incredibly healthy. Chickpeas are a great source of plant-based protein and are also rich in fiber, which helps to keep you feeling full for longer. The vegetables in the curry are also loaded with vitamins and minerals, making this a nourishing meal for your body.
In addition to being healthy and delicious, Vegan Coconut Chickpea Curry is also very easy to make. With just a few simple ingredients and a little bit of time, you can have a flavorful and wholesome meal on your table in no time.
In conclusion, Vegan Coconut Chickpea Curry is a perfect dish for anyone who is looking for a healthy and tasty meal. It is versatile, easy to make, and packed with flavor and nutrients. So, next time you are looking for a new vegan recipe to try, give this one a go!
Vegan Coconut Chickpea Curry
Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion or yellow onion (diced)
- 14 ounces fresh or canned tomatoes (diced (400g))
- sea salt & ground black pepper (to taste)
- 16 ounces canned chickpeas (drained & rinsed (454g))
- 3 garlic cloves (minced)
- 1 ½ tablespoons garam masala – I use this one
- 1 teaspoon curry powder I use this one
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk* ((383g))
- 2 teaspoons coconut flour (OPTIONAL**)
- 1 small lime (juice of)
Instructions
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
Notes
*Many readers have asked and yes you can definitely use reduced-fat coconut milk! You can even use boxed coconut milk if those calories suit you better.
** The coconut flour is optional and up to you! You can also use any other gluten-free flour you have on hand to thicken it, I just loved this flavour the most. You also don’t need to thicken it if you don’t want to, we skip it all the time.
WW POINTS: 6 with reduced fat coconut milk, 12 with regular (natural occurring sugar from tomatoes)
HOW TO STORE:You can store this curry in an air-tight tupperware container in the fridge for up a week. It’s an excellent candidate for freezing and can be stored in the freezer for up to a month. A FEW NOTES: 1. This curry lasts for at least 5 days in the fridge as leftovers.
2. You can serve with whole wheat naan bread, basmati rice, or even crispy tortilla chips.
3. I substituted a can of chickpeas in the recipe for ease, but if you want you can buy dried chickpeas, soaked overnight, and then boiled until soft in replacement.
4. If you don’t have coconut flour, you can use regular flour if you’re not gluten-free. TO ADD HEAT: 1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.
2. Harissa paste: if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.
3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more. Nutrition Info : Calories: 225kcal, Carbohydrates: 28.5g, Protein: 7.3g, Fat: 9.4g, Sodium: 184.8mg, Sugar: 8.1g