coconut curry chickpeas

A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! Naturally vegan and gluten-free. Also free of grains, soy, and nuts.

Easy Coconut Chickpea Curry

coconut oil

red onion (thinly sliced)

garlic (minced)

ginger

tbsp garam masala

tsp turmeric

black pepper ((reduce

cayenne pepper ((or

((plus

tomatoes ((equal to 1 14-oz. can; drain before using))

full-fat coconut milk ((equal to 1 14-oz. can))

chickpeas

lime juice ((1 lime) (lemon also works))

cilantro (coriander) (for serving)

In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.

Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.

Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.

https://content.jwplatform.com/videos/Dicuc1Mi.mp4

This curry chickpea recipe is inspired by Jamaican curry and my love for the Indian flavours. The is a vegan-friendly, gluten-free recipe.

Curried chickpeas (Jamaican Style)

½ cup Canned Chickpea (Rinsed)

coconut milk

½ tbsp Jamaican curry powder

tsp Garam masala

Salt

tsp Cummin seed

Cardamom Pod

Cloves

onion

Cloves garlic (Crushed)

tbsp Freshly grated ginger

Bay leaf

Pimiento berries

Chilli pepper

Medium Tomatoes (Blend until smooth)

Medium carrot (Diced)

Medium potato (Diced)

tbsp oil

Water

Place a pot on medium heat, add the oil, cumin seeds, clove, bay leaf, cardamom pod, pimento (allspice) and cook for about a 30 second until the cumin seeds start to crackle.

Add the onion, garlic, ginger, chilli pepper and the curry powder, cook until the onion soften. (If the pot start to stick, add a tiny bit of water to prevent burn)

Add the potato, stir until it is coated with the curry. Add the blended tomato. Turn the heat to medium-low, cover the pot and cook until the potatoes are almost tender.

Add the chickpeas, carrot, coconut milk and water.

Add garam masala, salt. Cover and cook until the liquid is reduced and the potatoes and carrots are cooked.

Before turning off the heat of crush some of the chickpeas and poatoes to thicken up the sauce.

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Easy Coconut Chickpea Curry

Curried chickpeas (Jamaican Style)

Easy Coconut Chickpea Curry

Top 3 coconut curry chickpeas recipes from across the web

The most viewed coconut curry chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Coconut Chickpea Curry

Curried chickpeas (Jamaican Style)

Easy Coconut Chickpea Curry

The most viewed coconut curry chickpeas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine