Vegan Chickpea Curry Recipe
This Vegan Chickpea Curry offers a harmonious blend of spices, textures, and flavors that will keep you coming back for more.
Servings: 4 servings
Calories: 290kcal
Equipment
Ingredients
- 2 Tbsp coconut oil
- 1 medium yellow onion diced
- 14 oz fresh tomatoes diced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 can chickpeas drained and rinsed
- 3 cloves garlic minced
- 1 1/2 Tbsp garam masala
- 1 tsp curry powder
- 1/4 tsp cumin
- 13.5 oz coconut milk
- 2 tsp fresh lime juice optional garnish
- fresh cilantro optional garnish
Instructions
- In a large pot over medium-high heat add in the coconut oil.
- Once melted down, lower the heat to medium and add in the onions, tomatoes, salt, and pepper and cook for 10 minutes stirring occasionally.
- Next, add in the chickpeas, garlic, garam masala, curry powder and cumin and stir together.
- Then, add in the coconut milk, bring the curry to a boil and reduce to a simmer for another 10-15 minutes.
- Finally, remove the curry from the heat, add in the lime juice if using and enjoy!
Video
Notes
You can store your leftovers in an airtight container in your refrigerator for 4-5 days. You can also freeze this curry in your freezer for up to 2 months.
To reheat you can do so on the stovetop over medium heat or in your microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 11g | Protein: 4g | Fat: 28g | Saturated Fat: 24g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 166mg | Potassium: 510mg | Fiber: 2g | Sugar: 4g | Vitamin A: 836IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 4mg
