Creamy Coconut Chickpea Curry
This creamy coconut chickpea curry is a quick, flavorful dish perfect for a weeknight dinner or meal prep. Loaded with aromatic spices, protein-rich chickpeas, and a luscious coconut milk base, this curry is a delightful fusion of health and indulgence. Best served with steamed rice or warm naan!
Ingredients
For the Curry:
- 2 tbsp coconut oil
For a rich and aromatic base. - 1 large onion, finely chopped
Adds sweetness and depth. - 3 garlic cloves, minced
Essential for that savory flavor. - 1-inch piece of ginger, grated
For a zesty kick. - 2 medium tomatoes, finely diced (or 1 can of diced tomatoes)
The tangy body of the curry. - 2 cups canned chickpeas, drained and rinsed
The protein-packed star ingredient. - 1 cup coconut milk (full-fat or light)
For creaminess and subtle sweetness. - 1 medium potato, peeled and diced
To make it hearty and satisfying. - ½ cup frozen peas
A pop of color and sweetness.
For Spices:
- 1 tsp cumin seeds
Earthy and warm. - 2 tsp curry powder
A blend of spices for complexity. - 1 tsp ground coriander
Citrusy and nutty. - ½ tsp turmeric
Golden color and health benefits. - ½ tsp red chili powder (adjust to taste)
For a spicy edge. - Salt and black pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Step-by-Step Instructions
Prep Your Ingredients:
Chop your veggies and measure out the spices to streamline the cooking process.Sauté the Aromatics:
Heat the coconut oil in a large skillet or pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the onion and sauté until golden brown, about 5-7 minutes.Build the Flavor Base:
Add the garlic and ginger, cooking until fragrant, about 1-2 minutes. Toss in the tomatoes and cook until they break down into a thick paste, about 5 minutes.Spice It Up:
Mix in the curry powder, ground coriander, turmeric, and chili powder. Stir well to coat the tomato mixture with spices.Add the Chickpeas and Potato:
Pour in the coconut milk and add the chickpeas and diced potato. Stir, cover, and simmer for 15 minutes, or until the potato is tender.Finish with Peas:
Add the frozen peas and simmer for another 5 minutes. Adjust seasoning with salt and pepper.Garnish and Serve:
Remove from heat and garnish with fresh cilantro. Serve with steamed basmati rice, quinoa, or naan bread. Add a squeeze of lime for brightness.
Tips and Serving Suggestions
- For added greens, toss in spinach or kale during the last few minutes of cooking.
- Double the recipe for meal prep—it tastes even better the next day!
- Adjust the spice level by adding more or less chili powder.
Health Benefits
- Chickpeas provide fiber, protein, and are great for heart health.
- Coconut milk offers healthy fats that provide sustained energy.
- Turmeric and ginger are known for their anti-inflammatory properties.
Conclusion
This Creamy Coconut Chickpea Curry is a celebration of flavors and textures, offering a comforting yet vibrant meal. It’s easy, versatile, and a crowd-pleaser for both plant-based eaters and curry enthusiasts alike. Try it tonight and enjoy the explosion of taste!
