Coconut Chickpea Curry
A comforting chickpea curry simmered in a lightly spiced coconut milk sauce. Perfect with basmati rice for an easy vegan dinner.
45 minPrep: 20 minCook: 25 minIndianVegan
chickpea currycoconut curryvegan curryone-pot
Method
- 1
Grind all spice blend ingredients into a fine powder and set aside.
- 2
Heat oil in a pan. Add cumin seeds and let them splutter.
- 3
Add onions, curry leaves and ginger-garlic paste. Cook until onions soften.
- 4
Add tomatoes, turmeric, paprika, cayenne and the ground spice blend.
- 5
Cook until tomatoes break down and the masala thickens.
- 6
Add chickpeas, salt and water. Bring to a simmer and cook for 10 minutes.
- 7
Stir in coconut milk and gently heat through.
- 8
Taste and adjust seasoning. Garnish with fresh coriander before serving.
Ingredients
- •4 cups cooked chickpeas (or canned, drained)
- •1 tsp coconut oil (or neutral oil)
- •1 tsp cumin seeds
- •2 sprigs curry leaves
- •1 medium onion, finely diced
- •1 tbsp ginger garlic paste
- •2 medium tomatoes, finely diced
- •½ tsp turmeric
- •1 tsp paprika
- •½ tsp cayenne (adjust to taste)
- •1½ cups water or vegetable stock
- •1 cup full-fat coconut milk
- •¼ cup chopped coriander (cilantro)
- •Salt to taste
Notes
- •For extra richness, add a spoon of cashew cream at the end.
- •Serve with basmati rice, roti or naan.