Chickpea Coconut Curry

This aromatic and creamy dish is inspired by Indian cuisine, turning a delicious blend of flavors and textures into a satisfying dinner. Chickpea Coconut Curry, inspired by Chana Masala, has been cherished for its comforting appeal and robust flavors. The beauty of this dish lies in its simplicity and versatility, with a handful of ingredients coming together to create a harmonious blend of flavors. 

Chickpeas provide a hearty texture and a source of plant-based protein. Coconut milk adds a creamy richness and a velvety smoothness to the curry, while its subtle sweetness balances the bold spices. The aromatic spices, a blend of earthy cumin and coriander, warm turmeric, and fiery chili powder infuse the curry with depth and complexity. I like to add curry powder as well to make this curry even more flavorful. Fresh herbs and aromatics like garlic, ginger, onions, tomatoes, and cilantro or parsley lend their aromatic flavor to the dish, elevating its flavor profile even more.

To make this dish, begin by sautéing onions, garlic, and ginger in a Dutch oven or large skillet until they turn golden brown and release their fragrant aroma. Then add a medley of spices, allowing them to toast briefly and awaken their flavors before incorporating the tomatoes, vegetables, and chickpeas. Finally, pour in the coconut milk and vegetable broth, stirring gently to combine all the ingredients into a rich and creamy sauce, and allow it to simmer to deepen the flavor. Finish with a sprinkle of fresh cilantro or parsley and a squeeze of lime juice for a burst of freshness and brightness. I like to serve this chickpea coconut curry with fluffy basmati rice or warm naan bread!

curry, Chana Masala, Chickpea, coconut, easy, delicious, simple, healthy

Dinner

Indian

Yield: 6

Author: Erika Barnett

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Chickpea Coconut Curry

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Chickpea coconut curry is a flavorful and creamy dish with tender chickpeas cooked in a fragrant coconut milk-based sauce. Infused with aromatic spices of curry powder, turmeric, cumin, coriander, and chili powder, it offers a balanced sweetness from coconut and tanginess from tomatoes, creating a comforting and satisfying meal. Serve with rice or naan bread to complete this dish!

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Ingredients

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 tbsp of grated ginger
• 2 tsp curry powder
• 1 tsp of cumin
• ½ tsp coriander
• ½ tsp turmeric
• ½ tsp chili powder
• 2 medium-sized tomatoes, chopped
• 1 can (15oz) of chickpeas, drained and rinsed
• 1 large red bell pepper, chopped
• 2 carrots, peeled and chopped
• ½ cup of peas, frozen
• 1 can (14oz) of coconut milk
• ½ cup vegetable broth
• salt to taste
• 1 lime, juiced
• fresh cilantro or parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
3. Stir in the curry powder, cumin, coriander, turmeric, and chili powder. Cook for 1 minute to bring out the flavors.
4. Add the diced tomatoes and cook until they start to break down, about 5 minutes.
5. Add the vegetables and chickpeas. Stir to coat them with the spices and cook for 10 minutes or until softened and fork tender.
6. Pour in the coconut milk and vegetable broth. Bring to a boil, cover, and simmer for 10 minutes.
7. Add the fresh lime juice and season with salt to taste.
8. Garnish with fresh cilantro or parsley before serving. Enjoy!

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