Description
This Coconut Curry Chickpeas recipe is a flavorful and creamy dish with a hint of spice, perfect for a satisfying vegan meal. The combination of chickpeas, coconut milk, and aromatic spices creates a delicious curry that pairs well with rice or naan bread.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
Additional:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat coconut oil in a skillet, sauté onion until translucent. Add garlic and ginger.
- Add Spices: Stir in red curry paste, turmeric, cumin, and cayenne pepper, cook until fragrant.
- Cook Chickpeas: Add chickpeas, coconut milk, and broth. Simmer for 15–20 minutes.
- Season and Serve: Stir in lime juice, season with salt and pepper. Garnish with cilantro before serving.
Notes
- Serve over rice or with naan bread.
- Enhance with spinach or kale.
- Adjust spice level to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 17 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
