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['Close-up of creamy coconut chickpea curry in a bowl, garnished with fresh herbs.', 'Side view of a vibrant chickpea curry with coconut milk and spices on a wooden surface.', 'Detailed shot of creamy chickpea curry with visible chunks of tomato and herbs.', 'Rich and creamy coconut chickpea curry served in a rustic bowl, showcasing textures.']
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Creamy Coconut Chickpea Curry Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A flavorful and creamy vegan curry combining chickpeas and coconut milk, perfect for a quick and hearty meal.

Ingredients

Vegetables

  • 1 piece Onion (sliced)
  • 2 pieces Garlic Cloves (chopped)
  • 1 inch Ginger (fresh, grated)
  • 1 piece Tomato (diced)
  • 1 tablespoon Oil (Vegetable, Coconut or Sunflower Oil)
  • 2 tablespoons Tomato Sauce
  • 1 can Chickpeas (see Notes)
  • 0.25 teaspoon Black Pepper (ground)
  • 0.5 teaspoon Cayenne Pepper (ground)
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin Seeds (ground)
  • 1 teaspoon Coriander Seeds (ground)
  • 1 tablespoon Garam Masala
  • 2 cups Coconut Milk
  • to taste optional Salt

Instructions 

  • Sauté sliced onion in oil until softened.
  • Add ginger and garlic; cook for a minute.
  • Add tomato and tomato sauce; cook briefly.
  • Stir in chickpeas and spices; cook for 5 minutes.
  • Pour in coconut milk, simmer covered for 20 minutes.

Notes

You can adjust the spice levels to your taste and serve with rice or flatbread.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: Indian
Keyword: Chickpeas, Coconut Milk