Coconut Chickpea Curry
Ready to dive into a symphony of flavours and elevate your weeknight dinners? My coconut chickpea curry recipe is a scrumptious, easy-to-make dish that's perfect for a comforting meal.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Coconut Oil
- 1 Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Salt (adjust to taste)
- 1 tsp Black Pepper (adjust to taste)
- 1/2 tsp Turmeric Powder
- 1/4 tsp Cayenne Pepper (adjust to taste)
- 400 g Chickpeas (canned, drained and rinsed)
- 400 g Tomatoes (canned )
- 200 ml Coconut Milk
- Coriander (for garnish)
Instructions
- 1
Heat the coconut oil in a large pot over medium heat.
- 2
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- 3
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
- 4
Add the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook, stirring constantly, for about 1 minute to toast the spices.
- 5
Pour in the canned diced tomatoes, including their juices. Allow the mixture to simmer for about 5 minutes, letting the flavours combine and the sauce thicken slightly.
- 6
Add the drained and rinsed chickpeas to the pot. Stir well to coat them with the tomato and spice mixture.
- 7
Pour in the coconut milk. Mix everything together.
- 8
Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavours to meld and the bell pepper to soften.
- 9
Season the curry with salt and pepper according to your taste preferences.
- 10
Serve the coconut chickpea curry over cooked rice or with your favourite bread.
- 11
Garnish with fresh cilantro leaves before serving.