Creamy Coconut Chickpea Curry Recipe
It is a lush and creamy Coconut Chickpea Curry, a rich and creamy curry that includes canned chickpeas in it, full-fat coconut milk, tomatoes, onions, garlic, along with a combination of aromatic spices (cumin, turmeric, and garam masala).
Ingredients
- 1 tablespoon olive oil (or coconut oil for added flavor)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 can (14 oz) diced tomatoes, with juices
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- ½ cup vegetable broth (or water, if needed to thin)
- 1 tablespoon fresh lime juice (or lemon juice)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Optional Add-ins:
- 2 cups fresh spinach or kale
- 1 diced red bell pepper
- ½ cup frozen peas
Instructions
Sauté aromatics:
- Warm up a big skillet or pot with olive oil on medium heat. Put the sliced onion in and cook 56 minutes, stirring occasionally, until soft, translucent.
Add some garlic and ginger:
- Add the minced garlic and grated ginger to the mixture. Stir. Continue to cook 1-2 minutes or until fragrant.
Add spices:
- Add the cumin, turmeric and coriander, garam masala, paprika, and red pepper flakes. Continuously stir the spices in the pan to get them to release their aroma.
Cook tomatoes:
- Add the diced tomatoes to the mixture, and cook it for 2-3 minutes so that it thickens a bit.
Add chickpeas and coconut milk:
- Add the chickpeas and the coconut milk, and then the vegetable broth. Salt and pepper. Simmer the curry.
Let it stew:
- Cook on simmer until the sauce thickens, about 10 to 12 minutes, using a spoon to occasionally stir around the chickpeas so they become tender. In case you use greens or bell pepper, add them 5 minutes before the end of cooking.
Serve garnished with lime juice:
- Deactivate the heat and add fresh lime juice, giving a brightness and balance.
Garnish:
- Mound curry over rice or quinoa, and garnish with chopped cilantro, and serve with naan or flatbread, when desired.