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4
from 1 vote
Vegan Coconut Chickpea Curry
This really easy Coconut Chickpea Curry makes the ultimate midweek meal dinner in a hurry. All it takes is One Pot and 30 minutes.
Prep Time
7
minutes
mins
Cook Time
23
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
Indian
Keyword:
chickpeas coconut curry recipe, coconut chickpea curry, vegan chickpea curry
Calories:
327
kcal
Author:
Sandhya Hariharan
Ingredients
2
tsp
coconut oil
1
tsp
cumin seeds
1
medium
red onion
diced
4
Garlic cloves
minced
2
tsp
ginger
minced
1
can
tomato chopped
400g
2
can
chickpeas drained
500g
½
can
coconut milk
200g
1
tsp
turmeric
1
tsp
Red Chilli Powder
1
tsp
ground coriander
1
tsp
ground cumin
2
tsp
garam masala
½
tsp
ground black pepper
salt to taste
2
Tbsp
lemon juice or to taste
* To serve
2
Tbsp
Coriander leaves
Lemon
Basmati Rice
Instructions
Heat oil in a saucepan. Add the cumin seeds and allow them to splutter.
Add the diced onions, ginger, garlic, and sauce for 2-3 minutes, until translucent.
Add the tomatoes, spice powders, and salt, and stir to mix together. Cook covered for 9-10 minutes, until the mixture has reduced.
Add the chickpeas, and coconut milk to the onion-tomato mixture and simmer for another 5-8 minutes. Taste and adjust the seasoning
Garnish the chickpeas coconut curry with coriander leaves. Serve over with rice and/or with homemade naan bread.
Nutrition
Calories:
327
kcal
|
Carbohydrates:
42.9
g
|
Protein:
9.5
g
|
Fat:
15.1
g
|
Saturated Fat:
11.7
g
|
Sodium:
542
mg
|
Potassium:
715
mg
|
Sugar:
2.9
g
|
Calcium:
100
mg
|
Iron:
5
mg