Vegan Coconut Chickpea Curry
This vegan chickpea curry is prepared using coconut milk, fresh tomatoes, and canned chickpeas. It is infused with spices such as cumin and curry powder. This curry will be ready in 30-40 min for lunch or dinner.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lunch/Dinner, Side Dish
Cuisine: Indian Inspired, Thai Inspired
Servings: 4
Calories: 360kcal
- 1 can chickpeas drained and rinsed (or around 2 cup cooked chickpeas)
- 1 medium onion finely diced
- 2 medium to large tomatoes finely diced
- 1 cup vegetable stock (or water)
- ¼ cup coconut milk
- 2-3 cloves garlic minced
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- half teaspoon paprika or chili powder (or more)
- salt and pepper
- 1 teaspoon cooking oil
- ¼ cup roughly chopped cilantro for garnish
- one lime cut into wedges (optional for serving)
Heat oil in a pan over medium heat. Add minced garlic until fragrant for about 30 sec.
Then add onion and saute until translucent for about 2-3 min
Add diced tomatoes and cook until it gives a sauce-like consistency (4-5 min approx.)
Now add paprika, curry powder, and cumin powder. Mix well and cook for another 2-3 min
Add vegetable stock, chickpeas, coconut milk and bring the mixture to a boil.
Season with salt and pepper and, simmer covered for 10-12 min or until all raw taste from spices disappear.
Finally, garnish with chopped cilantro and serve warm with cooked rice or flatbread.
- You can adjust seasonings according to your taste.
Calories: 360kcal