Description
A quick and easy vegan curry featuring tender chickpeas and creamy coconut milk. This recipe is perfect for a flavorful and protein-rich weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and grated ginger, and cook for 1 minute more until fragrant.
- Add curry powder, cumin, turmeric, and cayenne pepper (if using), and stir for 30 seconds until spices are fragrant.
- Pour in the coconut milk, diced tomatoes, and rinsed chickpeas.
- Bring the mixture to a simmer, then reduce heat and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Season with salt to taste.
- Serve hot over cooked rice, garnished with fresh cilantro.
Notes
- For a spicier curry, increase the cayenne pepper.
- You can add other vegetables like spinach, bell peppers, or sweet potatoes to this curry.
- Ensure you use full-fat coconut milk for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: Approximately 450
- Sugar: Approximately 8g
- Sodium: Approximately 400mg (varies based on canned goods)
- Fat: Approximately 30g
- Saturated Fat: Approximately 20g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 10g
- Protein: Approximately 10g
- Cholesterol: 0mg