Creamy Coconut Chickpea Curry
This Creamy Coconut Chickpea Curry is rich, delicious and comforting. It is made with aromatic spices in 30 minutes! Serve for dinner with rice, roti or vegetables.
Servings: 3 people
Calories: 811kcal
Equipment
- Saucepan
Ingredients
- 400 g of canned chickpeas
- 1 onion chopped
- 2 clove of garlic crushed
- 2.5 tablespoons of tomato puree
- 1 teaspoon of curry powder
- 1 teaspoons of cumin powder
- 1 teaspoon turmeric powder
- ¼ teaspoon of coriander powder
- Salt to taste
- Paprika to taste
- 1 can of coconut milk
- ½ cup of vegetable broth or water
- Parsley or corriander to garnish
- A splash of Sunflower oil
Instructions
- Heat oil in a medium-sized saucepan. Add onions and garlic and cook until soft or fragrant. 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 vegetable broth, bring to a boil and leave to simmer for 8-10 minutes.
- Add chickpeas to the saucepan and cook on low to medium heat for 5-7 minutes. Finally, simmer for 2 minutes and remove from the stove.
- Serve the creamy coconut chickpea curry with rice or roti.
Notes
- Seasoning: Feel free to adjust the seasoning to suit your taste. For example, you can add less or more paprika depending on how spicy you want the curry to be.
- Chickpeas: You can also use dried chickpeas instead of canned chickpeas. However, you will have to pre-cook them before adding them to the curry. To make dried chickpeas, follow the instructions on the packaging.
Nutrition
Serving: 490g | Calories: 811kcal | Carbohydrates: 102.88g | Protein: 19.67g | Fat: 38.6g | Saturated Fat: 4.811g | Polyunsaturated Fat: 4.545g | Monounsaturated Fat: 25.967g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 431mg | Potassium: 1295mg | Fiber: 22.5g | Sugar: 10.88g | Vitamin A: 1899IU | Vitamin C: 38.6mg | Calcium: 168mg | Iron: 5.61mg