Description
This creamy Coconut Chickpea Curry is a hearty, one-pan vegan dish packed with bold spices, tender chickpeas, and rich coconut milk. Naturally gluten-free and ready in under 40 minutes, it’s the perfect comforting meal for busy weeknights or plant-based meal prep.
Ingredients
- Coconut oil
- 1 onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 can diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 can full-fat coconut milk
- 2 cans chickpeas, drained and rinsed
- Salt and black pepper, to taste
- Juice of ½ a lime (or to taste)
- Fresh cilantro, for garnish
Instructions
- Sauté aromatics: Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until soft and golden.
- Add garlic & ginger: Stir in minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Toast spices: Add curry powder, cumin, coriander, turmeric, and cayenne. Stir and toast for 1–2 minutes to release the aromas.
- Add tomatoes: Pour in diced tomatoes and stir, scraping any bits from the pan.
- Add chickpeas & coconut milk: Stir in the chickpeas and coconut milk. Bring to a gentle simmer.
- Simmer: Let the curry simmer uncovered for 15–20 minutes, stirring occasionally, until it thickens.
- Finish: Stir in lime juice, season with salt and pepper to taste.
- Serve: Garnish with fresh cilantro and serve hot over rice, quinoa, or with gluten-free flatbread.
Notes
- Add greens: Stir in spinach or chopped kale during the last 5 minutes of cooking.
- More veggies: Add bell peppers, zucchini, or diced sweet potato for extra color and nutrients.
- Protein boost: Add tofu or tempeh cubes to make it even heartier.
- Different legumes: Substitute chickpeas with white beans or cooked lentils.
- Lighter version: Use light coconut milk, or mix full-fat and light for a balance of creaminess and calories.
