Coconut Chickpea Curry
Coconut chickpea curry is a comforting weeknight staple made in under 30 minutes. This recipe is dairy-free, gluten-free, and vegan.
Ingredients
- 2 tablespoons coconut or avocado oil
- ½ medium yellow onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced or grated
- 1 tablespoon garam masala
- 1 teaspoon kosher salt to taste
- ½ teaspoon curry powder
- 1 (15 oz) can chickpeas
- 1 (14.5 oz) can diced tomatoes
- 1 (15.5 oz) can full-fat coconut milk
- juice of 1 lime, plus more to taste
- fresh cilantro, for serving
- coconut lime rice for serving
Instructions
- Add the oil to a large pot over medium heat. Once warm, add the diced onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
- Stir in the garam masla, curry powder, and salt and cook for another minute until it becomes fragrant.
- Now add in the chickpeas, diced tomatoes, and canned coconut milk. Bring to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, stirring occasionally.
- Remove the curry from the heat and stir in the lime juice. Top with fresh cilantro if desired and serve over rice or with naan.
Notes
No yellow onion? - use a shallot, white or red onion instead.
No curry powder? - ground turmeric is a great sub.
No can of diced tomatoes? - you could also use diced butternut squash or pumpkin for a similar texture.
More spices - add ground cumin or paprika for even more flavor.
Add more vegetables - such as kale, cauliflower, bell pepper, carrots, etc.