Go Back
Coconut Bliss Chickpea Curry is a delightful dish that marries the earthiness of chickpeas with the creamy richness of coconut milk, resulting in a culinary experience that is both satisfying and nourishing. This recipe not only showcases the versatility of plant-based ingredients but also highlights the vibrant flavors that can be achieved without relying on meat or dairy. For those looking to explore the world of vegan and vegetarian cooking, this dish serves as an excellent introduction, offering an array of textures and tastes that are sure to please.

Creamy Coconut Chickpea Curry

Discover the deliciousness of Coconut Bliss Chickpea Curry, a plant-based delight that combines the earthiness of chickpeas with the creamy richness of coconut milk. This dish is perfect for anyone exploring vegan cooking, offering a blend of vibrant flavors and textures. Packed with protein and fiber, chickpeas provide numerous health benefits, while aromatic spices enhance the overall taste. Serve this comforting curry with rice, quinoa, or your favorite grains for a nourishing meal. Let the culinary adventure begin!
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) full-fat coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 medium tomato, diced

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon cayenne pepper (adjust to taste)

1 cup vegetable broth

1 tablespoon olive oil or coconut oil

Salt and pepper to taste

Fresh cilantro leaves for garnish

Cooked rice or quinoa (for serving)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Build Flavor: Stir in the diced tomato, curry powder, ground turmeric, ground cumin, and cayenne pepper. Cook the mixture for about 2-3 minutes, allowing the spices to toast and the tomatoes to break down slightly.

      Add Chickpeas: Stir in the drained and rinsed chickpeas, mixing well to coat them in the spice mixture.

        Pour in Liquids: Add the vegetable broth and coconut milk to the pot, stirring until all ingredients are well incorporated. Bring the mixture to a gentle simmer.

          Simmer and Thicken: Reduce the heat to low and let the curry simmer for about 15-20 minutes. This step allows the flavors to meld and the sauce to thicken. Stir occasionally to prevent sticking.

            Season: Taste the curry and season with salt and pepper to your liking. Feel free to adjust the heat by adding more cayenne pepper if desired.

              Serve: Once the curry is thickened and flavorful, remove it from heat. Serve hot over a bed of rice or quinoa, garnished with fresh cilantro leaves. Enjoy your creamy, aromatic coconut chickpea curry!

                Prep Time, Total Time, Servings: 10 mins | 35 mins | Serves 4