Description
A flavorful and hearty vegan chickpea curry made with aromatic spices, coconut milk, and tomatoes, perfect for a satisfying plant-based dinner. This Indian-inspired dish is gluten-free and packed with protein and fiber, making it a nutritious and delicious meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup full-fat coconut milk
- 1/2 cup vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- juice of 1/2 lime
- chopped fresh cilantro for garnish
Instructions
- Heat the oil: Heat the coconut or olive oil in a large skillet or saucepan over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the chopped onion and cook for 3 to 4 minutes until softened and translucent, developing the base flavor.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant, enhancing the aroma of the curry.
- Toast spices: Add curry powder, cumin, turmeric, paprika, and optional cayenne pepper, cooking for 30 seconds while stirring constantly to release their flavors.
- Add liquids and chickpeas: Pour in the diced tomatoes, chickpeas, coconut milk, and vegetable broth. Stir well to combine all ingredients evenly in the pan.
- Simmer curry: Bring the mixture to a gentle simmer then reduce heat to low. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Finish with lime juice: Just before serving, stir in fresh lime juice to add brightness and balance the spices.
- Garnish and serve: Garnish the curry with chopped fresh cilantro and serve hot over rice or with naan bread for a complete meal.
Notes
- Add spinach, kale, or bell peppers during simmering to boost vegetable content and nutrients.
- For a thicker curry, mash some of the chickpeas with a spoon as it cooks to create a creamier texture.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for future meals.