Description
This Creamy Coconut Chickpea Curry is a rich and flavorful dish that combines tender chickpeas with a perfectly spiced coconut milk sauce. Simmered with fresh tomatoes, aromatic spices like garam masala and curry powder, and finished with a bright squeeze of lime, it's a satisfying and comforting meal perfect for any day of the week. This plant-based curry offers a creamy texture and vibrant taste, showcasing traditional Indian-inspired flavors in a simple stovetop preparation.
Ingredients
Base Ingredients
- 2 tablespoons coconut oil
- 1 medium red onion or yellow onion, diced
- 14 ounces fresh or canned tomatoes, diced (400g)
- Sea salt & ground black pepper, to taste
Main Ingredients
- 16 ounces canned chickpeas, drained & rinsed (454g)
- 3 garlic cloves, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk (383g)
Optional & Garnish
- 2 teaspoons coconut flour (optional, for thickening)
- 1 small lime, juice of
Instructions
- Heat coconut oil: In a deep pot over medium-high heat, add the coconut oil and allow it to warm up.
- Sauté onions and tomatoes: Add the diced onions and tomatoes to the pot. Season with sea salt and ground black pepper. Reduce the heat to medium and cook until the tomatoes release their juices and the onions soften, about 10 minutes, stirring occasionally.
- Add chickpeas and spices: Stir in the drained chickpeas, minced garlic, garam masala, curry powder, and cumin. Mix well to evenly coat the chickpeas with the spices.
- Add coconut milk and thicken: Pour in the canned coconut milk and stir to combine. If using, add the coconut flour to slightly thicken the curry. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer gently for 10 to 12 minutes to allow flavors to meld.
- Season and finish: Taste the curry and adjust seasoning with salt and pepper as needed. Remove from heat and squeeze the juice of one small lime over the top. Stir well to incorporate the lime juice. Allow to cool slightly before serving. Enjoy your creamy coconut chickpea curry!
Notes
- Using fresh tomatoes enhances flavor, but canned tomatoes work well too.
- Coconut flour is optional but helps create a thicker, creamier curry texture.
- Adjust the seasoning to your taste, especially salt and pepper, after simmering.
- Squeezing lime at the end adds a bright, fresh acidity that balances the richness.
- This curry pairs wonderfully with steamed rice or warm flatbreads.
