Creamy Coconut Chickpea Curry
Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion or yellow onion
diced
- 14 ounces fresh or canned tomatoes)
diced (400g
- to tastesea salt & ground black pepper
- 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
Directions
- 1
In a deep pot over medium-high heat, add the coconut oil.
- 2
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.
- 3
Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- 4
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.
- 5
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!
Creamy Coconut Chickpea Curry
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About this Recipe
Craving a truly satisfying vegan meal that doesn't sacrifice flavor or convenience? This Creamy Coconut Chickpea Curry is your answer, delivering rich, authentic taste in just one pot, making it one of our go-to weeknight dinners.
What makes this the "BEST curry recipe" is its clever combination of pantry staples and aromatic spices like garam masala, curry powder, and cumin. It transforms simple ingredients into an incredibly flavorful, deeply satisfying dish that's perfect for meal prep and budget-friendly cooking. The one-pot method also means minimal cleanup, a win for any busy cook.
Prepare for a comforting bowl bursting with vibrant flavors and a luxurious, creamy texture. Tender chickpeas are simmered in a luscious coconut milk base, brightened by diced fresh or canned tomatoes and a hint of zesty lime. The gentle warmth from the spices creates an inviting aroma, making this easy vegan curry a truly wholesome and delightful experience. You'll love how easily it comes together, delivering restaurant-quality taste in your own kitchen.
This versatile curry welcomes your personal touch. Feel free to adjust the amounts of garam masala, curry powder, and cumin to suit your preferred intensity of flavor. The recipe allows for either red or yellow onion, and fresh or canned diced tomatoes, so use what you have on hand. For a thicker, even creamier sauce, consider adding the optional coconut flour as directed. You can also easily bulk up this dish by adding other vegetables like spinach or bell peppers during the cooking process, making it even more nutritious.
This Creamy Coconut Chickpea Curry is a fantastic choice for a nutritious weeknight dinner or a budget-friendly meal prep option. Serve it simply with fluffy rice or your favorite grain to soak up every last drop of the delicious sauce.