Chickpea Coconut Curry
This coconut chickpea curry is a fragrant and flavorful Indian-inspired curry sauce, delicious served over rice with a side of naan. Made with vegan ingredients, it's simple and quick to prepare.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 238kcal
- 3 tablespoons olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste note 1
- ½ teaspoon ground coriander note 2
- ½ teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon onion powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 teaspoon salt
- 15 oz can tomato sauce or diced tomatoes with juices; note 3
- 13 oz can coconut milk full fat recommended
- 2 cans chickpeas 30-38 oz total; note 4
After cooking
- 1 tablespoon lemon juice
- cilantro
- naan bread or rice
Sauté- Heat oil in a pot over medium heat. Add the onion and cook for 5-7 minutes, until soft and translucent. Make a space in the middle of the pot and add the garlic. Cook for one more minute.
Toast- Add tomato paste and spices (best to pre-measure them all out while onion cooks). Cook, stirring constantly, for 1-2 minutes.
Simmer- Add the tomato sauce, coconut milk, and chickpeas. Scrape the bottom of the pan well, cover, and bring to a simmer. Simmer for 20 minutes, stirring and scraping the bottom of the pan every 5 minutes.
Serve- Stir in the lemon juice. Serve with rice, naan bread, and cilantro.
- tomato paste added notable depth of flavor to the recipe and we don't recommend skipping. Freeze leftovers in ice cube trays for another recipe.
- we recommend measuring out all spices into a small bowl while the onion cooks
- we preferred the texture of the curry with tomato sauce over diced tomatoes, however both options tasted great
- roughly 4 cups of cooked chickpeas
- nutritional information is for ⅙ of the batch and does not include rice, naan, or other serving suggestions
Storage
- Fridge - let cool completely, then portion into meal prep containers. Store in an airtight container in the fridge for up to 4 days.
- Freezer - this coconut chickpea curry freeze/thaws amazingly well! Store in an airtight container or freeze in jars in the freezer for up to 3 months.
- Reheat - reheat in the microwave until steaming hot, or in a saucepan on the stovetop
Serving: 0.17batch; see note 5 | Calories: 238kcal | Carbohydrates: 11g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 757mg | Potassium: 447mg | Fiber: 3g | Sugar: 6g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg