Description
Flavorful, creamy vegetarian chickpea curry with coconut milk, diced tomatoes, and aromatic spices. Serve over rice or with naan.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (13.5 ounce) can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
- Cooked rice (basmati or jasmine recommended)
- Naan bread
- Lime wedges
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and grated ginger to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the chopped red and green bell peppers to the pot. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Pour in the can of diced tomatoes (undrained) and the drained and rinsed chickpeas. Stir well to combine everything.
- Pour in the coconut milk and vegetable broth. Stir well to ensure everything is evenly distributed.
- Add the curry powder, turmeric powder, cumin powder, cayenne pepper (if using), salt, and black pepper. Stir well to combine all the spices. Taste and adjust the seasoning as needed.
- Bring the curry to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes, or up to 45 minutes, stirring occasionally.
- If the curry is too thick, add a little more vegetable broth to reach your desired consistency. If it’s too thin, you can simmer it uncovered for a bit longer to allow some of the liquid to evaporate.
- Stir in the lime juice just before serving.
- Garnish with fresh chopped cilantro. Serve hot over cooked rice or with naan bread. Lime wedges can also be served on the side.
Notes
- Spice Level: Adjust the amount of cayenne pepper to control the heat level.
- Vegetables: Feel free to add other vegetables to the curry, such as spinach, kale, sweet potatoes, or cauliflower. Add them during the last 15-20 minutes of simmering.
- Protein: If you’re not vegetarian, you can add cooked chicken, shrimp, or tofu to the curry. Add them during the last 10-15 minutes of simmering to heat through.
- Coconut Milk: You can use full-fat or light coconut milk, depending on your preference.
- Make it Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing: This curry freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Serve with a dollop of plain yogurt or a sprinkle of toasted coconut flakes for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes