Chickpea Coconut Curry
User Reviews
5.0
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
5 (or 4 larger)
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Course
Main Course
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Cuisine
Indian
Chickpea Coconut Curry
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A healthy, vegan recipe made with hearty chickpeas, rich and creamy coconut milk, an abundance of earthy and warm spices, sweet tomatoes and fresh lime and cilantro. One of my lunchtime favorites
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Ingredients
- 2 tsp ground coriander
- 2 tsp ground cumin
- 3/4 tsp Turmeric
- 1/2 tsp fennel seeds, crushed
- 1/2 tsp ground cinnamon
- 1/2 tsp mustard powder
- 1/4 tsp ground cloves
- 1/4 tsp cardamom (optional)
- 1/4 tsp smoked paprika (optional)
- salt and pepper, to taste
- cayenne pepper, to taste
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 Tbsp minced garlic (4 cloves)
- 1 Tbsp peeled and minced fresh ginger (1-inch knob)
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (14 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 Tbsp fresh lime juice (or lemon)
- 1/4 cup cilantro leaves
Instructions
- Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
- Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to 6 minutes.
- Add garlic and ginger and saute 1 minute. Reduce heat to medium, add spices and saute 30 seconds.
- Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
- Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
- Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
- Stir in lime. Serve warm over rice if desired, garnish with cilantro.
Notes
- *I suggest using about 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (more or less to desired heat level).
- **For a thinner sauce cover fully with lid. You can even thin with some liquid from chickpea can or vegetable broth.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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