Here’s a delicious Vegan Coconut Chickpea Curry recipe that’s easy to make and packed with flavor. It’s perfect for a cozy weeknight dinner or meal prep:
Ingredients:
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 2 large tomatoes, chopped
- 3 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon coconut flour (optional, for thickening)
- Juice of 1 lime
- Salt and pepper, to taste
Instructions:
- Heat the coconut oil in a deep pot over medium-high heat.
- Add the chopped onions and tomatoes. Season with salt and pepper.
- Lower the heat to medium and allow the mixture to cook down until the juices from the tomatoes are naturally released and the onions are soft (about 10 minutes).
- Add the minced garlic, garam masala, curry powder, and ground cumin. Stir to combine.
- Add the drained chickpeas and stir again.
- Pour in the full-fat coconut milk and stir until well combined.
- If you’d like a thicker curry, add the optional coconut flour.
- Squeeze in the juice of one lime for a subtle citrus note.
- Simmer the curry for a few more minutes until everything is heated through and well-blended.
- Taste and adjust the seasoning if needed.
- Serve your creamy Vegan Coconut Chickpea Curry over cooked brown rice or with naan bread.
Enjoy this flavorful and comforting curry!