Simple Coconut Chickpea Curry – Sandhya’s Kitchen

This Coconut Chickpea Curry is very easy to make and comes collectively in minutes. Serve over rice or with Naan bread / Flatbread for an final weeknight dinner. See my detailed step-by-step technique to make the vegan curry under.

Why you’ll love this recipe?

This fast & straightforward chickpea curry recipe will be made when your fridge is actually naked and have restricted elements.

half-hour Indian Chickpea Curry -Wholesome, Protein-packed curry comes collectively in simply half-hour and in a single pot.

Versatile – This curry is extraordinarily versatile. You may as well add spinach or cauliflower or candy potato too.

Dietary wants – Naturally Vegan and Gluten-free.

The way to make Coconut Chickpea Curry step-by-step?

Prep the Components – To make Coconut Chickpea Curry, first prep the elements. I like so as to add the onion to my meals chopper and course of it for comfort.

Saute Onion, Ginger-Garlic – Warmth oil in a deep pan with a lid and add cumin seeds. When it splutters, add the onion, and ginger-garlic, and saute for five minutes, till the onion is translucent and flavorful.

Cook dinner Tomato, spices – Add the tomatoes and spices, and blend collectively. Permit this onion-tomato combination to simmer, lined for at the very least 10 minutes. Cooking the onion tomato masala longer helps in bringing out the very best flavors from the curry.

Add Coconut milk, chickpeas – Now add chickpeas, coconut milk, garam masala, and stir to mix. Cook dinner for five minutes.

Garnish and serve – Drizzle lemon juice and vegan cream if you happen to like and garnish with coriander leaves simply earlier than serving.

Serving Solutions

Serve this Coconut Chickpea curry in a number of methods

With rice – Serve over white basmati rice, yellow pilau rice, and even cauliflower rice and Indian salad.

With flatbread – Get pleasure from this Vegan coconut chickpea curry with selfmade flatbread, naan bread, roti, and even paratha. All of which will be made at house with ease.

Storing

Fridge – Retailer in an air-tight container and this coconut chickpea curry will maintain properly for as much as 3 days within the fridge. Reheat within the microwave or on the stove-top and revel in.

Freezer – Permit the curry to chill utterly. Place in a freezer-safe container and retailer for as much as 3 months. Thaw the curry in a single day within the fridge or defrost it within the microwave after which warmth totally earlier than serving.

This Vegan Chickpea Curry is very easy to make and comes collectively in minutes. Serve over rice or with Naan bread / Flatbread for an final weeknight dinner.

When you love this Vegan Curry, additionally, you will love

Chickpea Tikka Masala

Pink Lentil Curry

Tarka Dal

Chickpea Spinach curry

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Simple Coconut Chickpea Curry recipe under

Vegan Coconut Chickpea Curry

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Energy: 327kcal

Writer: Sandhya Hariharan

This very easy Coconut Chickpea Curry makes the final word midweek meal dinner in a rush. All it takes is One Pot and half-hour.

Components

• 2 tsp coconut oil
• 1 tsp cumin seeds
• 1 medium purple onion diced
• 4 Garlic cloves minced
• 2 tsp ginger minced
• 1 can tomato chopped 400g
• 2 can chickpeas drained 500g
• ½ can coconut milk 200g
• 1 tsp turmeric
• 1 tsp Pink Chilli Powder
• 1 tsp floor coriander
• 1 tsp floor cumin
• 2 tsp garam masala
• ½ tsp floor black pepper
• salt to style
• 2 Tbsp lemon juice or to style

* To serve

• 2 Tbsp Coriander leaves
• Lemon
• Basmati Rice

Directions

• Warmth oil in a saucepan. Add the cumin seeds and permit them to splutter.

• Add the diced onions, ginger, garlic, and sauce for 2-3 minutes, till translucent.

• Add the tomatoes, spice powders, and salt, and stir to combine collectively. Cook dinner lined for 9-10 minutes, till the combination has diminished.

• Add the chickpeas, and coconut milk to the onion-tomato combination and simmer for one more 5-8 minutes. Style and regulate the seasoning

• Garnish the chickpeas coconut curry with coriander leaves. Serve over with rice and/or with selfmade naan bread.

Diet

Energy: 327kcal | Carbohydrates: 42.9g | Protein: 9.5g | Fats: 15.1g | Saturated Fats: 11.7g | Sodium: 542mg | Potassium: 715mg | Sugar: 2.9g | Calcium: 100mg | Iron: 5mg

Course: Facet Dish

Delicacies: Indian

Key phrase: vegan chickpea curry