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Vegetarian Chickpea Curry with Coconut Milk

A close-up of a bowl of rich, creamy Vegetarian Chickpea Curry with Coconut Milk, garnished with fresh cilantro.
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Make a rich and creamy vegetarian chickpea curry using full-fat coconut milk. This recipe is simple and results in a flavorful main dish.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1/2 cup vegetable broth or water
  • 1 teaspoon salt, or to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  5. Pour in the diced tomatoes and cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
  6. Stir in the full-fat coconut milk, rinsed chickpeas, and vegetable broth.
  7. Bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and cook for 15 minutes, allowing the flavors to combine.
  8. Remove from heat. Stir in salt to taste.
  9. Serve hot, garnished with fresh cilantro.

Notes

  • For a thicker sauce, simmer uncovered for an extra 5 to 10 minutes at the end.
  • If you prefer a smoother texture, you can blend about one cup of the curry mixture before adding the chickpeas back in.
  • Serve this curry over basmati rice or with naan bread.

Nutrition

Find it online: https://cookerykings.com/vegetarian-chickpea-curry-with-coconut-milk/