Description
A rich and flavorful vegan curry made with chickpeas, creamy coconut milk, and aromatic spices. Perfect for a hearty dinner served with rice or naan.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger and cook for another minute.
- Add curry powder, cumin, turmeric, and cayenne pepper (if using), and toast the spices for 1 minute.
- Add the chickpeas, diced tomatoes (with juice), and coconut milk. Stir to combine.
- Season with salt and pepper.
- Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until the curry thickens.
- Stir in lime juice and adjust seasoning if needed.
- Garnish with chopped cilantro before serving.
Notes
- Serve with basmati rice or warm naan for a complete meal.
- Leftovers store well in the fridge for up to 4 days.
- You can add spinach or kale for extra greens.