Skip to main content

Easy Coconut Chickpea Curry

 Easy Coconut Chickpea Curry  serves 4

Get Recipe

A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! Naturally vegan and gluten-free. Also free of grains, soy, and nuts.Overhead view of coconut chickpea curry, black lentils, quinoa, and fresh coriander in a bowl with a black spoon.

 

Ingredients

  • 1 tbsp coconut oil (or other oil) 

  • 1 large red onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 inch fresh ginger, peeled and minced or grated

  • 1 tbsp garam masala or curry powder

  • 1/4 tsp ground turmeric

  • 1/4 tsp ground black pepper 

  • 1/4 tsp cayenne pepper (or to taste)

  • 1/4 tsp salt (plus more to taste)

  • 1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)

  • 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)

  • 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)

  • 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)

  • chopped fresh cilantro (coriander) for serving





Instructions

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 the 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.

Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.

Enjoy!









Adapted from https://yupitsvegan.com/easy-coconut-chickpea-curry/


Comments

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...

Easy 20-minute Butter Chicken

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...