Description
Enjoy a quick, protein-packed vegan dinner with this creamy Coconut Chickpea Curry. It’s a comforting and flavorful dish perfect for any night of the week.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp cumin
- Pinch of cayenne pepper
- 1 (13.5 oz) can full-fat coconut milk
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 cup vegetable broth
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute more until fragrant.
- Add curry powder, turmeric, cumin, and cayenne pepper. Stir well and cook for 30 seconds.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Add chickpeas and salt. Stir to combine.
- Simmer for 10-15 minutes, or until the sauce has thickened slightly.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier curry, add more cayenne pepper or a chopped chili pepper with the garlic and ginger.
- If you don’t have fresh ginger, you can use 1/2 teaspoon of ground ginger.
- Serve with rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg