Warm up with this creamy, aromatic coconut chickpea curry—packed with tender veggies, protein-rich chickpeas, and a luscious golden sauce. Serve over rice for a satisfying plant-based dinner that’s bursting with flavor!
Ingredients
For the Curry:
- 1 tbsp coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz) chickpeas, drained
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp turmeric
- ½ tsp cumin
- Salt & pepper to taste
For Serving:
- Cooked basmati rice
- Fresh cilantro
- Lime wedges
- Naan bread
Instructions
1️⃣ Sauté Aromatics:
- Heat oil in a pan. Cook onion, garlic, and ginger for 2 mins until fragrant.
2️⃣ Build Flavors:
- Add bell pepper, curry powder, turmeric, and cumin. Stir 1 minute.
- Mix in tomato paste, chickpeas, coconut milk, and broth. Simmer 15 mins.
3️⃣ Finish & Serve:
- Season with salt/pepper. Top with cilantro and lime. Serve with rice/naan.
