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Coconut Chickpea Curry

Coconut Chickpea Curry

by Nabeela Kauser
Ready to dive into a symphony of flavours and elevate your weeknight dinners? My coconut chickpea curry recipe is a scrumptious, easy-to-make dish that's perfect for a comforting meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 293 kcal

Ingredients

  • 2 tbsp Coconut Oil
  • 1 Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tsp Ginger Grated
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Salt To taste
  • 1 tsp Black Pepper
  • 1/2 tsp Turmeric
  • 1/4 tsp Cayenne Pepper Adjust to taste
  • 400 g Canned Chickpeas Drained and rinsed
  • 400 g Canned Tomatoes
  • 200 ml Coconut Milk
  • Coriander For garnish

Instructions

  • Heat the coconut oil in a large pot over medium heat.
  • Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
  • Add the ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook, stirring constantly, for about 1 minute to toast the spices.
  • Pour in the canned diced tomatoes, including their juices. Allow the mixture to simmer for about 5 minutes, letting the flavours combine and the sauce thicken slightly.
  • Add the drained and rinsed chickpeas to the pot. Stir well to coat them with the tomato and spice mixture.
  • Pour in the coconut milk. Mix everything together.
  • Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavours to meld and the bell pepper to soften.
  • Season the curry with salt and pepper according to your taste preferences.
  • Serve the coconut chickpea curry over cooked rice or with your favourite bread.
  • Garnish with fresh cilantro leaves before serving.

Notes

The coconut oil adds a wonderful flavour to the dish, enhancing the coconut undertones of the curry.
You can adjust the level of cayenne pepper to control the spiciness of the curry.
This coconut chickpea curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 293kcalCarbohydrates: 27gProtein: 8gFat: 20gSaturated Fat: 15gSodium: 1000mgPotassium: 624mgFibre: 7gSugar: 6gVitamin A: 292IUVitamin C: 13mgCalcium: 100mgIron: 5mg
Keyword Chickpeas, Coconut, Coconut Chickpea Curry, Curry, Food, Recipe, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!