Description
This Easy Coconut Curry Chickpeas recipe is a flavorful, vegan, and gluten-free dish packed with plant-based protein and aromatic spices. Ready in under 30 minutes, it’s perfect for a quick, healthy meal. Serve with rice or naan for a satisfying experience.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1 cup vegetable broth
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Incorporate Spices: Add curry powder, cumin, coriander, paprika, turmeric, and garam masala. Stir well and cook for another minute to toast the spices.
- Stir in Tomato Paste: Mix in the tomato paste and cook for another 2 minutes, allowing the flavors to deepen.
- Add Chickpeas and Liquids: Pour in the drained chickpeas, vegetable broth, and coconut milk. Stir well and bring the mixture to a gentle simmer.
- Simmer and Thicken: Let the curry cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Season to Taste: Add salt, black pepper, and red pepper flakes (if using). Adjust seasoning as needed.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve with rice, naan, or as desired, with lime wedges on the side.
Notes
- Add Vegetables: Include bell peppers, spinach, or sweet potatoes for extra nutrition.
- Protein Boost: Stir in tofu, lentils, or paneer for added protein.
- Make it Creamier: Blend half of the chickpeas before adding them to the curry for a creamier texture.
- Adjust Spice Level: Increase red pepper flakes or add a diced chili pepper for extra heat.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring between each.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: indian
Keywords: Coconut curry chickpeas, vegan curry, easy curry recipe, plant-based dinner, chickpea curry