If you’re craving a dish that’s bursting with flavor and creamy goodness, this Coconut Chickpea Curry is a must-try. It’s a delightful blend of rich coconut milk, hearty chickpeas, and a medley of aromatic spices that come together to create a comforting and satisfying meal. Perfect for any night of the week, this curry is not only delicious but also wonderfully easy to prepare. Get ready to enjoy a bowl of warmth and flavor that’s sure to become a favorite in your recipe collection.
Steps
- In a large pot over medium-high heat, melt the coconut oil. Add diced onions and tomatoes, then season with salt and pepper. Stir and cook until the tomatoes release their juices and onions are soft, around 10 minutes.
- Mix in the drained chickpeas, minced garlic, garam masala, curry powder, and cumin. Stir everything to combine the flavors.
- Pour in the coconut milk and stir again, adding coconut flour if desired for thickening. Bring the curry to a boil, then reduce to medium-low heat and simmer for 10 to 12 minutes.
- Taste the curry and adjust seasoning with salt and pepper as needed. Remove from heat and squeeze lime juice over the curry, stirring to incorporate. Let it cool slightly before serving.
Ingredients
- 2 tablespoons coconut oil
- 1 medium red or yellow onion, diced
- 14 ounces (400g) fresh or canned tomatoes, diced
- Sea salt and ground black pepper, to taste
- 16 ounces (454g) canned chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- 13.5 ounces (383g) canned coconut milk
- 2 teaspoons coconut flour (optional)
- Juice of 1 small lime
Nutritional Values
Calories: 900kcal | Carbohydrates: 114g | Protein: 29.2g | Fat: 37.6g | Sodium: 739.2mg | Sugar: 32.4g
FAQ
- Can I substitute the tomatoes in this recipe?
- Yes, if you’re not a fan of tomatoes or have an allergy, you can replace them with pumpkin puree or butternut squash puree. While the taste won’t be identical, it will still provide a creamy texture to your curry.
- What can I serve with Coconut Chickpea Curry?
- This curry pairs well with a variety of sides, such as Basmati rice, naan bread, or even cauliflower rice. You can also incorporate additional vegetables like carrots or sweet potatoes directly into the curry.
- How do I store and reheat leftovers?
- Store your curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave for 30-40 seconds or warm it up in a pot on the stovetop over low heat. If the sauce thickens, add a little coconut milk or water to reach your desired consistency.
- Can I freeze the Coconut Chickpea Curry?
- Absolutely! You can freeze the curry in airtight containers for 2-3 months. For convenience, consider freezing it in individual portions to easily thaw single servings as needed.
- What if I want to add more heat to the curry?
- To increase the spiciness, you can add crushed red pepper flakes, harissa paste, or a few drops of scotch bonnet pepper sauce. Start with a small amount and adjust to your preferred level of heat.
Tips
- Don’t Skip the Lime: Adding lime juice at the end really enhances the flavors and brings the dish together beautifully. It’s an essential step, so make sure not to omit it.
- Sauté the Vegetables Properly: Follow the recommended cooking times for sautéing onions and tomatoes. This step is crucial for developing the rich flavors that make the curry stand out.
- Choose Full-Fat Coconut Milk: For the best creamy texture and rich taste, opt for full-fat coconut milk. Using light coconut milk can alter the creaminess and flavor significantly.
- Customize with Extra Veggies: Feel free to add additional vegetables like sweet potatoes, bell peppers, or spinach. This allows you to personalize the dish while using up any extra veggies you have on hand. Just be sure to adjust the seasonings accordingly.
Equipment
- Deep Pot – A high-quality, deep pot suitable for making stews and curries.
- Coconut Oil – While not equipment, it’s a specific ingredient you might consider purchasing if not already available in your pantry.
- Garam Masala – If you don’t have this spice blend at home, you might want to purchase it.
- Curry Powder – Another specific spice that might not be in every pantry.
- Coconut Flour – If you choose to use it as a thickener and don’t have it at home.
- Canned Coconut Milk – Specifically the full-fat version if you don’t have it in stock.
