Vegan

Chickpea Curry

Name: Chickpea Curry
Total time: 60 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (13.5 oz) full-fat coconut milk; 1 medium onion, finely chopped; 2 tbsp curry powder; 1 tsp garam masala; 1 tbsp coconut oil; 1 cup diced tomatoes (canned or fresh); Fresh cilantro for garnish

A rich and creamy Indian-inspired chickpea curry.

60 minutes

Serves 4

Dinner

Contains common allergens

Dairy

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Instructions

5 steps

1
Prepare Base: Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and lightly browned (about 5 minutes).

2
Toast Spices: Stir in the curry powder and garam masala. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3
Add Liquids and Chickpeas: Pour in the diced tomatoes (with juices) and coconut milk. Stir until smooth. Fold in the drained chickpeas.
4
Simmer: Bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for 15 minutes, allowing the sauce to thicken and flavors to meld.
5
Garnish and Serve: Remove from heat, taste for salt, and adjust if necessary. Garnish with fresh chopped cilantro and serve hot over basmati rice or with vegan naan.

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