Chickpea curry made with coconut milk is one of my favourite vegan/vegetarian dishes. It is filled with so much flavour and can be served with rice or roti.
Chickpea curry is one of our favourite vegan/vegetarian dishes. You don’t have to be a vegetarian to eat vegetarian dishes and enjoy the benefits.
Chickpeas are a great substitute for meat/poultry as they are very high in fibre and protein. If you ever feel like taking a break from meat then try making this delicious chickpea curry.
Table of Contents
Chickpea Curry Made with Coconut Milk Recipe
- Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
- Then, add tomato puree, coconut milk and stir. Add 1/2 a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
- Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
- Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Storage
This delicious curry can be refrigerated for 3-4 days and frozen for one month.
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Ingredients
- 400 g of chickpeas (canned)
- 1 onion (chopped)
- 1 garlic clove (crushed)
- 2-3 tbsp of tomato puree
- 1-2 tsp of curry powder
- 1-2 tsp of cumin powder
- 1/2-1 tsp turmeric powder
- 1/4 tsp of coriander powder
- Salt to taste
- Chilli powder to taste
- 1-3 tbsp of coconut milk/Greek yoghurt
- Sunflower oil
- 1 cup of white rice
- 2 avocados (cut in half)
- 3 handfuls of kale
Instructions
- Heat oil in a medium sized saucepan. Add onions and garlic and cook until soft. Season with curry powder, cumin, coriander powder, turmeric, salt, chilli powder and cook for another 2-3 minutes.
- Then, add tomato puree, coconut milk and stir. Add 1/2 a cup of water, bring to a boil and leave to simmer for 8-10 minutes (adjust seasoning if necessary). Add chickpeas to the saucepan and leave to cook until soft.
- Add rice to a medium sized saucepan and rinse three times. Fill the saucepan with 2 cups of water and add a pinch of salt. Bring the water to a boil and cook on a medium heat for 12-15 minutes (do not stir).
- Boil water in another small saucepan and add a pinch of salt. Add kale and cook on a medium heat for 2-4 minutes. Drain and set aside to cool. Plate up!
Notes
If you’d like to make a vegan chickpea curry, use coconut milk instead of Greek yoghurt to thicken the curry.
Click here for more info on chickpeas. https://www.medicalnewstoday.com/articles/280244.php
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