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Creamy Vegan Coconut Chickpea Curry

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A flavorful, creamy vegan chickpea curry made with coconut milk, tomatoes, and warming spices, perfect for an easy one-pot meal.

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 medium red onion or yellow onion, diced
  • 14 ounces fresh or canned tomatoes, diced (400g)
  • Sea salt & ground black pepper, to taste
  • 16 ounces canned chickpeas, drained & rinsed (454g)
  • 3 garlic cloves, minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • ¼ teaspoon cumin
  • 13.5 ounces canned coconut milk (383g)
  • 2 teaspoons coconut flour (optional)
  • 1 small lime, juice of

Instructions

  1. In a deep pot over medium-high heat, add the coconut oil.
  2. Add in the onions and tomatoes. Season with sea salt and ground black pepper. Lower heat to medium and cook until the tomatoes release their juices and onions are soft, about 10 minutes.
  3. Add the chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine.
  4. Add the coconut milk and stir again. Add the coconut flour to slightly thicken the curry. Bring to a boil, then reduce heat to medium-low and simmer for 10 to 12 minutes.
  5. Taste and season with salt and pepper if needed. Remove from heat and squeeze lime juice over the curry, stirring to combine.
  6. Allow to cool slightly and serve.

Notes

Adding lime juice at the end brightens the flavors and balances the creaminess. Coconut flour is optional but helps thicken the curry slightly. This dish is great for meal prep and can be stored for several days.

Nutrition

Find it online: https://www.receipster.com/chickpea-coconut-curry/

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