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!
Servings 4 servings
Calories 452
Ingredients
- 2 Tbsp (30 mL) canola oil (see notes)
- 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, drained & rinsed (see notes)
- 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
Topper Options
- fresh herbs like chopped cilantro, parsley or basil, fresh lime, plain yogurt or sour cream, toasted coconut flakes, chopped cashews or peanuts (see notes)
Instructions
- 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.
Notes
- You can also use coconut oil for an additional hit of coconut flavour!
- A 19 oz (540 mL) can of chickpeas, drained & rinsed, yields 2 cups (500 mL) cooked chickpeas.
- 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.
Nutrition
Serving Size: 0.25of recipe | Calories: 452 | Total Fat: 28g | Saturated Fat: 17g | Carbohydrate: 40g | Fibre: 11.5g | Sugars: 11g | Protein: 11g | Sodium: 434mg | Potassium: 785mg | Iron: 4mg