Description

A rich and creamy coconut-based curry made with chickpeas, perfect for a hearty and flavorful meal. This dish is a vegan and gluten-free delight, full of aromatic spices and creamy coconut milk.

Ingredients

Units Scale

1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
1 tablespoon tomato paste
1 cup vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
1 tablespoon lemon juice

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Instructions

Heat olive oil in a large pan over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
Add minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in curry powder, turmeric, cumin, and cayenne pepper, cooking for 1-2 minutes to bring out the flavors of the spices.
Add tomato paste and cook for another minute, stirring to combine with the spices.
Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
Add chickpeas, salt, and pepper, and let the curry simmer for 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
Once the curry has thickened, stir in the lemon juice and adjust seasoning as needed.
Serve the curry over rice or with naan, and garnish with fresh cilantro.

Notes

This curry can be served with basmati rice or quinoa for a complete meal.
If you prefer a spicier curry, increase the amount of cayenne pepper or add chili flakes.
For added texture, you can also stir in some spinach or other leafy greens.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg