Coconut Chickpea Curry
This quick & easy curry features a delicious blend of chickpeas, veggies & aromatic spices simmered in a fragrant coconut milk based curry sauce. Sure to become your new comfort food!
- Pulse
- Chickpeas
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Makes
- 4 servings
Nutrition
- Serving Size 1/4 of recipe (about 1 1/4 cups/310 mL)
- Calories 452
- Fat 28 g
- Saturated Fat 17 g
- Cholesterol 0 mg
- Carbohydrate 40 g
- Fibre 11.5 g
- Sugars 11 g
- Protein 11 g
- Sodium 434 mg
- Potassium 785 mg
- Iron 4 mg
Ingredients
- 2 Tbsp (30 mL) canola oil (see tips)
- 1 onion, small dice
- 1 clove garlic, minced (or 1/2 tsp/2 mL garlic powder)
- 1 Tbsp (15 mL) fresh ginger, grated (or 1/2 tsp/2 mL ginger powder)
- 1 red bell pepper, small dice
- 2 Tbsp (30 mL) curry powder
- 1 tsp (5 mL) ground turmeric
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) ground coriander
- 1/4 tsp (1 mL) cayenne pepper, optional for extra heat
- 2 cups (500 mL) cooked or canned chickpeas (or a 19 oz/540 mL can, drained & rinsed)
- 1 can (19 oz/540 mL) diced tomatoes
- 1 can (14 oz/400 mL) coconut milk
- salt & pepper, to taste
- cooked rice or naan, for serving
- fresh herbs like chopped cilantro, parsley or basil, fresh lime, plain yogurt or sour cream, toasted coconut flakes (see tips), chopped cashews or peanuts
Topper Options
Directions
Heat oil in a large skillet or pan over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
Add minced garlic and grated ginger to the skillet and cook for another 2 minutes until fragrant.
Add spices to the skillet, one at a time, stirring well after each addition to coat the veggies and release the oils in the spices. After all the spices have been added, stir for another 1-2 minutes to let the mixture really come together. If the pan seems a little dry, add a little extra oil.
Stir in chickpeas, then add diced tomatoes plus juice. Cook for a few minutes to allow the tomatoes to break down a bit and the sauce to slightly thicken. Add coconut milk and stir to combine all the ingredients thoroughly.
Bring the curry to a simmer, then reduce heat to low and simmer gently for about 15-20 minutes, stirring occasionally, until the curry has thickened slightly and the flavours have married together.
Taste the curry and season with salt and pepper to taste. Serve hot over cooked rice or with naan and top with optional toppers as desired.
Tips
You can also use coconut oil for an additional hit of coconut flavour!
Toasted coconut flakes can provide a crunchy texture and enhance the coconut flavour of the dish. Simply toast coconut flakes in a dry skillet over medium heat until golden brown and fragrant.
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