Chickpea Curry with Coconut Milk Vegan Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and retains nutrients.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blends can be healthier and customizable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used to reduce costs.

Heat a pan and add oil over medium heat.

Add cumin seeds and wait for them to crackle.

Add finely chopped onion and cook until slightly translucent, about 5-7 minutes, stirring occasionally.

Once the onion turns slightly golden, add finely chopped garlic and cook for 2-3 minutes over low heat until the raw smell goes away.

Add turmeric powder, coriander powder, cumin powder, and red chili powder; cook over low heat for 2-3 minutes until oil starts to ooze out.

Add blended tomatoes and salt; cook until oil starts to separate from the mixture.

Add boiled chickpeas and cook for 2-3 minutes to infuse spices into the chickpeas.

Add low fat coconut milk and mix well; let it come to a boil over low heat for 7-10 minutes.

Add garam masala powder and cook for another 2 minutes over low heat.

Mash a few chickpeas to thicken the gravy (optional).

Switch off the heat and garnish with fresh chopped coriander leaves.

Serve with chapati, paratha, or steamed rice, and add lime juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary