Coconut Chickpea Curry

by Chef Elzar

About

Creamy vegan Coconut Chickpea Curry with lots of flavour. Pairs well with rice.

Ingredients

• 1 tbsp Coconut Oil
• 1 large Red Onion
• 3 cloves Garlic
• 1 inch Fresh Ginger
• 1 tbsp Garam Masala
• 1/4 tsp ground Turmeric
• 1/4 tsp ground Black Pepper
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Salt
• 1/2 cups Diced Tomatoes (drained)
• 1/2 cups full-fat Coconut Milk
• 1 3/4 cups cooked Chickpeas
• 2 tbsp freshly squeezed Lime Juice
• Chopped Cilantro

Instructions

1. Cook Onion

   • Coconut Oil
   • Red Onion
   • Pinch of Salt

   In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

2. Add Ginger, Garlic & Spices

   • Garlic
   • Ginger
   • Garam Masala
   • Tumeric
   • Black Pepper
   • Cayenne Pepper
   • Rest of Salt

   Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.

3. Add Tomatoes, Coconut Milk & Chickpeas

   • Tomatoes
   • Coconut Milk
   • Chickpeas

   Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.

4. Simmer

   • Lime Juice
   • Salt to taste
   • Cilantro

   Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.

Nutritional Information

Based on a 100g portion ¹

References