This Creamy Coconut Chickpea Curry is a heartwarming, vegetarian delight that brings the aromatic spices and flavours of traditional Indian cuisine to your kitchen. Rich in protein and fibre, chickpeas are simmered in a luscious sauce of coconut milk and tomatoes, infused with a perfect blend of spices, making this dish not only nutritious but irresistibly delicious. It's an ideal recipe for those seeking a comforting, meat-free option that doesn't skimp on flavour.
Creamy Coconut Chickpea Curry
Preparation Time and Servings:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Ingredients List:
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chilli powder (adjust to taste)
400g (14 oz) can chickpeas, drained and rinsed
400g (14 oz) can crushed tomatoes
400ml (13.5 fl oz) can coconut milk
Salt and pepper, to taste
Fresh coriander (cilantro), for garnish
Cooked rice or naan bread, for serving
Equipment Needed:
Large frying pan or skillet
Wooden spoon or spatula
Can opener
Step-by-Step Instructions:
Sauté Aromatics: Heat the vegetable oil in a large frying pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add Spices: Stir in the garam masala, turmeric, cumin, and chilli powder, cooking for 1 minute until the spices are well combined and aromatic.
Simmer Chickpeas: Add the chickpeas, crushed tomatoes, and coconut milk to the pan. Season with salt and pepper. Bring the mixture to a simmer, reduce the heat to low, and cook, uncovered, for 20-25 minutes, or until the sauce has thickened.
Final Touches: Taste and adjust the seasoning as needed. If the curry is too thick, you can thin it with a little water.
Serve: Garnish the curry with fresh coriander. Serve hot alongside cooked rice or with naan bread.
Suggested Side Dishes:
Cucumber raita to cool the palate
A simple salad of mixed greens
Papadums for added crunch
Common Mistakes/Points of Care:
Spice Level: Adjust the amount of chilli powder according to your heat preference.
Simmering Time: Allow the curry to simmer gently to develop the flavours fully.
Coconut Milk: Use full-fat coconut milk for a creamier texture.
Nutritional Values (per serving):
Calories: 400 kcal
Protein: 9g
Carbohydrates: 35g
Fat: 26g
Saturated Fat: 20g
Sodium: 300mg
Fiber: 9g