Description
Hearty chickpeas simmered in a rich, spiced tomato-coconut sauce for an easy, flavorful vegan dinner.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon chili powder (optional)
1 can (15 oz) diced tomatoes
1 can (15 oz) coconut milk
2 cans (15 oz each) chickpeas, drained and rinsed
Salt and black pepper, to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté until soft and translucent, about 5 minutes.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Add cumin, coriander, turmeric, and chili powder, cooking for 30 seconds.
5. Pour in diced tomatoes and coconut milk, stirring to combine.
6. Add chickpeas and bring the curry to a gentle simmer.
7. Cook for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
8. Season with salt, pepper, and lime juice.
9. Garnish with fresh cilantro and serve hot over rice or with naan.
Notes
Add chopped vegetables like bell peppers, spinach, or zucchini.
Adjust spices to taste.
Use canned chickpeas for convenience or cook your own for richer flavor.
Serve with a dollop of vegan yogurt for creaminess.
Double the recipe to freeze half for later.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg