Creamy Coconut Chickpea Curry Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
201 kcal
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Course
Main Course
Creamy Coconut Chickpea Curry Recipe
Description
The recipe begins with sautéing sliced onion, garlic, and grated ginger, building the curry’s aromatic base. Diced tomato and tomato sauce are added next, blending into the mix before incorporating chickpeas and a blend of spices: black pepper, cayenne, turmeric, cumin, coriander, and garam masala. Coconut milk enriches the curry, creating a creamy sauce that simmers gently for about 20 minutes, allowing flavors to develop fully.
The resulting curry is smooth and creamy with a balance of gentle heat from the spices and the subtle sweetness of coconut milk. Chickpeas provide a tender, hearty texture. It is designed to be served hot alongside rice or flatbread, making a satisfying vegan main course.
Using canned chickpeas simplifies the process, but dried and boiled chickpeas can be substituted if weighed post-cooking. Salt addition is optional to accommodate dietary preferences.
Ingredients
- 1 onion
- 2 Pieces garlic fresh, cloves
- 1 Inch ginger fresh
- 1 tomato
- 1 Tablespoon neutral cooking oil Vegetable, Coconut or Sunflower Oil, generic cooking oil
- 2 Tablespoon tomato sauce
- 1 Can chickpeas *see Notes
- ¼ Teaspoon black pepper ground
- ½ Teaspoon cayenne pepper ground
- 1 Teaspoon Turmeric
- 1 Teaspoon cumin seeds ground
- 1 Teaspoon coriander seeds ground
- 1 Tablespoon garam masala
- 2 Cups coconut milk
- salt optional, to taste
Instructions
- Prepare your fresh ingredients. Slice onion, chop garlic and ginger (or even better grate ginger), dice your tomato.
- Heat up a medium-sized pot with oil and sauté onion slices until they have softened. Cook on a medium to low heat setting.
- Stir in ginger and garlic and sauté over a medium heat setting.
- Then add your tomato pieces and tomato purée. Mix it all in and keep over a medium to low-heat setting.
- Continue to add in ingredients and reduce the heat setting to low. Stir in chickpeas and spices, including the black pepper, cayenne pepper, turmeric powder, ground cumin, ground coriander seeds and garam masala.
- Pour in Coconut Milk and mix it all in. Increase heat to medium.
- Cook your curry covered for about 20 minutes over a low to medium heat setting so that the ingredients get cooked through and the curry gains on flavor.
- Season with salt at the end (optional) and serve up hot with rice or flat bread.
Notes
- One standard can of chickpeas is 16.9 oz/480 grams; if using dried chickpeas, weigh after boiling.
- Salt is optional; adjust to taste based on preferences or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 13mg | 1% |
| Potassium | 394mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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