Coconut Chickpea Curry Recipe | Vegan Recipe
Recipe Information
Coconut Chickpea Curry
Cultural Context
Coconut Chickpea Curry is a beloved dish in Indian cuisine, particularly in coastal regions where coconut is abundant. This dish reflects the use of simple, wholesome ingredients that come together to create a rich, creamy curry. Traditionally, it's enjoyed with rice or flatbreads, making it a staple in many households. Today, it has gained popularity worldwide for its comforting flavors and plant-based appeal, often featured in vegetarian and vegan menus.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: coconut cream diluted with water
Light coconut milk reduces calories while maintaining flavor.
chickpeas
🥗Healthier: lentils
💰Cheaper: canned beans
Canned beans are often less expensive and quicker to prepare.
spinach
🥗Healthier: kale
💰Cheaper: frozen spinach
Frozen spinach is more affordable and has a longer shelf life.
curry powder
🥗Healthier: homemade curry blend
💰Cheaper: turmeric and cumin
Homemade blends can be cheaper and tailored to taste.
Dice the onion relatively small, removing the skin and cutting it in half.
Slice the onion without going all the way to the root, then turn it and slice through the center before dicing it into small pieces.
Heat a medium-sized fry pan over medium heat and add about 1 teaspoon of oil.
Add the diced onions to the pan and cook for about 3-5 minutes, stirring occasionally until they have softened and become translucent.
Measure out the spices in a small bowl: 3 teaspoons of garam masala, 1 teaspoon of ground coriander, 1 teaspoon of curry powder, and 0.5 teaspoon of ground cumin.
Once the onions are cooked, turn the heat to low and sprinkle in the spice mixture.
Crush or grate 2 cloves of garlic and add them to the pan with the spices and onions, stirring for about 30 seconds until fragrant.
Add 400g (15oz) of tinned tomatoes (drained if using tinned) to the pan and cook over medium heat for about 5 minutes until they have broken down to a paste-like consistency, seasoning with a pinch of salt and pepper.
Add 400g (15oz) of drained chickpeas to the curry and mix with a wooden spoon until well combined.
Pour in 1 cup of coconut cream and stir everything together, letting it simmer on medium heat for about 10 minutes or until thickened to your liking.
Taste the curry and add another pinch of salt and a squeeze of fresh lime juice, adjusting to your preference.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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