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Coconut Chickpea Curry Recipe

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4 from 6 reviews

This vibrant Coconut Chickpea Curry is a creamy, flavorful vegan dish that combines tender chickpeas with aromatic spices, coconut milk, and fresh kale. Perfect for a healthy weeknight dinner, it offers a delightful balance of spice and sweetness with easy-to-follow cooking steps and ingredients that can be found in most kitchens.

Ingredients

Main Ingredients

  • 1 tbsp avocado oil (or vegetable oil)
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 piece fresh ginger (about 3 inches), peeled and chopped
  • 2 cans (14 oz each) chickpeas, drained
  • 1/2 tsp turmeric powder
  • 2-3 tbsp yellow curry paste (or any curry paste you prefer)
  • 1-2 tbsp tamari
  • 1 tbsp coconut sugar (or substitute brown sugar or maple syrup)
  • 1 tbsp lime juice
  • 1 cup full-fat coconut milk
  • 3/4 cup vegetable stock
  • 1 cup chopped kale
  • Salt and pepper, to taste

Optional Garnishes

  • Yogurt
  • Cilantro
  • Crushed peanuts

Instructions

  1. Sauté Aromatics: Heat the oil in a large pot over medium-high heat. Add the chopped onion and cook for 1 to 2 minutes until it becomes translucent. Then stir in the chopped garlic and ginger, cooking for another minute until fragrant.
  2. Add Chickpeas and Spices: Add the drained chickpeas, turmeric powder, yellow curry paste, tamari, coconut sugar, and lime juice to the pot. Stir well to evenly coat the chickpeas with the spices and curry paste.
  3. Add Liquids and Simmer: Pour in the full-fat coconut milk and vegetable stock. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer gently for 15 minutes to allow the flavors to meld together.
  4. Add Kale and Cook: Remove the lid and stir in the chopped kale. Continue cooking for 5 minutes, or until the kale has wilted and softened.
  5. Season and Serve: Taste the curry and adjust seasoning with salt and pepper as needed. Serve hot, accompanied by rice, quinoa, or naan bread. Garnish with optional yogurt, fresh cilantro, and crushed peanuts if desired.

Notes

  • You can substitute yellow curry paste with any curry paste you prefer, such as red or green curry paste, depending on your spice preference.
  • If you prefer a thinner curry, add more vegetable stock or water.
  • Full-fat coconut milk adds creaminess, but light coconut milk can be used for a lower fat version.
  • For a nuttier flavor, try roasting the chickpeas before adding them.
  • This curry stores well in the refrigerator for up to 3 days and the flavors deepen with time.
  • To make it gluten-free, ensure the tamari or soy sauce used is certified gluten-free.

Find it online: https://recipeplenty.com/coconut-chickpea-curry-recipe/