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Published: · Modified: by Jen Sim · This post may contain affiliate links · Leave a Comment
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Chickpea curry made with coconut milk is one of my favorite vegan/vegetarian dishes. It is filled with so much flavor and can be served with rice or roti.
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About this Recipe
Chickpea curry is one of our favorite vegan/vegetarian dishes. You don’t have to be a vegetarian to eat vegetarian dishes and enjoy the benefits.
Chickpeas are a great substitute for meat/poultry as they are very high in fiber and protein. If you ever feel like taking a break from meat then try making this delicious chickpea curry.
Chickpea Curry Made with Coconut Milk Recipe
- Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
- Then, add tomato puree, coconut milk and stir. Add ½ a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
- Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
- Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Storage
This delicious curry can be refrigerated for 3-4 days and frozen for one month.
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How to Make Vegetarian Chickpea Curry Like A Pro
Jen Sim
Make this rich, creamy Vegetarian Chickpea Curry in no time at all. It is packed with aromatic spices and ready in 30 minutes! Serve for dinner with rice, roti or vegetables.
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Course: Dinner, Lunch, Main Course
Cuisine: South Asian
Keyword: Chickpea curry, Coconut Chickpea Curry, Coconut curry, Vegetarian Curry
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 3 people
Calories: 811kcal
Author: Jen Sim
Equipment
Saucepan
Ingredients
- 400 g of chickpeas canned
- 1 onion chopped
- 1 clove of garlic crushed
- 2-3 tablespoon of tomato puree
- 1-2 teaspoon of curry powder
- 1-2 teaspoon of cumin powder
- ½-1 teaspoon turmeric powder
- ¼ teaspoon of coriander powder
- Salt to taste
- Paprika to taste
- 1 can of coconut milk
- 1-3 tablespoon Greek yoghurt
- 3 tablespoon Sunflower oil
- 1 cup of white rice cooked
- 2 avocados cut in half
- 3 cups of kale
Instructions
Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
Then, add tomato puree, coconut milk and stir. Add ½ a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Notes
- Seasoning: Feel free to adjust the seasoning to suit your taste. For example, you can add less or more paprika depending on how spicy you want the curry to be.
- Chickpeas: You can also use dried chickpeas instead of canned chickpeas. However, you will have to pre-cook them before adding them to the curry. To make dried chickpeas, follow the instructions on the packaging.
Nutrition
Serving: 490g | Calories: 811kcal | Carbohydrates: 102.88g | Protein: 19.67g | Fat: 38.6g | Saturated Fat: 4.811g | Polyunsaturated Fat: 4.545g | Monounsaturated Fat: 25.967g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 431mg | Potassium: 1295mg | Fiber: 22.5g | Sugar: 10.88g | Vitamin A: 1899IU | Vitamin C: 38.6mg | Calcium: 168mg | Iron: 5.61mg
Click here for more info on chickpeas. https://www.medicalnewstoday.com/articles/280244.php
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