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Chickpea Coconut Curry
A healthy, vegan recipe made with hearty chickpeas, rich and creamy coconut milk, an abundance of earthy and warm spices, sweet tomatoes and fresh lime and cilantro. One of my lunchtime favorites
👥 5 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- pot
- blender
📝 Preparation Steps
1
Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
ground coriander2 tspground cumin2 tspCayenne pepper, (to taste)
2
Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to ⏱️ 6 minutes.
olive oil2 Tbsp
3
Add garlic and ginger and saute ⏱️ 1 minute. Reduce heat to medium, add spices and saute ⏱️ 30 seconds.
4
Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer ⏱️ 10 minutes.
coconut milk1 (14 oz) can
5
Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
6
Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about ⏱️ 10 minutes.
Salt (and pepper, to taste)
7
Stir in lime. Serve warm over rice if desired, garnish with cilantro.
Nutrition Facts
calories
421 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
10 g
sugar Content
5 g
sodium Content
444 mg
protein Content
12 g
carbohydrate Content
39 g
saturated Fat Content
16 g
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