Coconut Chickpea Curry (Vegan)

A super creamy, healthy, easy, filling and delicious Coconut Chickpea Curry that takes less than 30 minutes to make. This flavorful Indian dish is vegan, gluten-free, and makes amazing leftovers perfect for lunch or dinner! With garden greens and lighter notes, this flavorful curry makes a wonderful Spring or Summer meal.

This beautiful & delicious curry is chock full of creamy coconut flavor!

It is easy to prepare, full of protein and nutrients, and so incredibly tasty.

If you are looking for a hearty, healthy, and filling dish that is also big on flavor -- this is it!

This Coconut Chickpea Curry is

• Hearty and filling.

• Rich and flavorful.

• Full of fiber and protein.

• Super quick and easy to make.

• Versatile and can be enjoyed on its own or alongside other dishes.

• Gluten-free, vegan, dairy-free, nut-free, soy-free, and sugar-free.

How to Make Coconut Chickpea Curry

1. Saute onion and garlic.

2. Stir in remaining ingredients.

3. Simmer for 10 minutes.

4. Enjoy!

Top Tips for Making Chickpea Coconut Curry

• Olive, grapeseed or avocado oil can be used in place of coconut oil — I just think yet another hit of coconut is nice!

• Fresh cilantro can be used in place of dried — about 1/4 cup.

• Coconut flour is optional, but really elevates this dish and makes it stand apart. The coconut flour adds to both texture and flavor, but in a pinch, it can be omitted.

• This dish tastes great served over rice or quinoa, served alongside some naan bread, in a wrap or simply on its own!

• Chickpea curry can be stored in airtight containers in the refrigerator for up to one week. To re-heat simply place in a pot over medium-low heat and cook until warmed throughout.

More Vegan Curry Recipes

Spicy Kale & Potato Curry (Vegan, Gluten-Free)

Spicy Coconut Red Lentil Dal (Instant Pot + Stovetop)

Sweet Potato And Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)

Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)

Instant Pot Lemony Red Lentil & Chickpea Curry (Vegan, Gluten-Free)

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Coconut Chickpea Curry (Gluten-Free, Vegan)

by Kristen Wood | MOON and spoon and yum Jun-27-2016

A super creamy, healthy, easy, filling and delicious Coconut Chickpea Curry. This flavorful Indian dish is vegan, gluten-free and makes amazing leftovers perfect for lunch or dinner!

Ingredients

• 2 tbs coconut oil
• 2 cups chickpeas, cooked
• 1/2 onion, finely chopped
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1/2 tsp coriander, freshly ground
• 1/2 tsp ground cumin
• 1/2 tsp cilantro, dried
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1/4 tsp cayenne
• 1 tsp coconut flour
• 1/2 cup unsweetened shredded coconut
• 1 3/4 cup coconut milk
• 1 cup mixed greens, packed

Instructions

In a saucepan over medium-low heat, saute onion & garlic in coconut oil for 5-10 minutes, or until onion is translucent & beginning to turn golden.Toss in your spices & cook for 2 minutes longer.Add coconut flour, shredded coconut, chickpeas and coconut milk. Turn heat up to high, bring to a boil, stir well, cover & lower heat to simmer. Simmer for 10 minutes.Toss in your greens & let wilt.Remove from heat & let stand a few minutes before serving.Best served over a bed of brown basmati rice.

Enjoy!

Details

Prep time:
0 hrs 5 mins

Cook time:
0 hrs 22 mins

Total time:
0 hrs 27 mins

Yield:
4 servings

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