This vegan chickpea coconut curry is a hearty and healthy meal that is perfect for chilly evenings. Packed with protein and fiber, this curry is sure to keep you full and satisfied. Plus, it is easy to make and can be on the table in under an hour!
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon curry powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon sugar
- 1 tablespoon freshly squeezed lime juice
Method
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, and curry powder and cook for 1 minute, stirring constantly.
- Add the chickpeas, coconut milk, tomato paste, salt, pepper, and sugar. Stir well and bring to a simmer.
- Simmer for 10 minutes, or until the sauce has thickened. Stir in the lime juice and serve over cooked rice or quinoa.
What Other Food It Works Well With
This curry is delicious served over rice or quinoa. For a lower-carb option, you could serve it over cauliflower rice. It would also be good with naan bread or pita bread for dipping.
Common Mistakes
Be sure to drain and rinse the chickpeas before adding them to the curry. Otherwise, they will make the curry too thick and starchy.
Nutritional Information
Serving size: 1/4 of recipe (about 1 1/2 cups)
Calories: 406
Fat: 27 g
Saturated fat: 15 g
Carbohydrates: 32 g
Fiber: 8 g
Sugar: 7 g
Protein: 10 g
Allergens: coconut