This Coconut Chickpea Curry is a lovely diversion from all the rich and decadent food of the holidays. It is packed with loads of spices but isn’t too spicy at all. Plus, a lovely swirl of yogurt cools off the mild heat. This vegetarian/vegan comfort food will make you feel energized and healthy again! Try this with delicious Garlic Naan Bread or our Aloo Paratha too!!
Disclosure: I was compensated for this post by Alberta Pulse Growers. All opinions and experiences are my own.
Want more delicious chickpea dishes? Try our Loaded Hummus, Crunchy Chickpea Peanut Thai Salad or Chili Lime Roasted Chickpeas; both are a great way to incorporate delicious chickpeas into your diet.
What are Chickpeas?
Chickpeas are a pulse, and a pulse is part of the legume family. Pulses are an ancient plant series that has existed for millions of years. Pulses are the dry edible seeds of pod plants when they are harvested dry from the field. The word “pulse” comes from the Latin puls meaning thick soup. There are approximately 6,500 farmers growing pulses all over Alberta as part of their crop rotation. Pulses are a very sustainable crop as they are water-efficient, have a low carbon footprint, and enrich the soil where they grow by fixing atmospheric nitrogen and adding it to the soil. People can support Canadian pulse farmers by purchasing pulses labeled “Product of Canada.” Alberta grows a variety of peas, lentils, beans, and chickpeas.
Where can chickpeas be used? If you have ever had hummus, chickpeas are the main ingredient. They can be used in many other recipes, too, like soups, stews, and salads. They are also wonderful when roasted and served as a snack.
Chickpeas are the smallest pulse crop grown in Alberta; the main region for them is the Southeastern area of Alberta. To give you an idea, in 2018, 73,400 acres were seeded, which produced 51,400 tonnes of chickpeas. That is a lot of chickpeas!!
In Alberta, Kabuli chickpeas are grown; this is the kind you find in most canned chickpeas and used in hummus!
Helpful Items For This Recipe
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What is Chickpea Curry Made of?
Does this recipe seem exotic to you? Well, maybe a little, but the good thing is that all of the ingredients are easily accessible in most grocery stores or online. It makes a quick weeknight dinner that can be served over basmati rice or, as I like it, with naan bread.
When you are tired of cooking from the holidays, this recipe comes together very fast and is a perfectly healthy vegan curry to bring back that energy you need after all the running at this time of year.
Ingredients
Coconut oil – Coconut oil is now found in the grocery store, usually with other oils, which can be in the condiment aisle or the baking aisle in your local store.
Medium yellow onion, diced – you know where to find these in the produce section.
Diced tomatoes – use good quality tomatoes and make sure they are already diced, which makes cooking the curry a lot easier.
Kosher salt – I really like the flavor of this salt so much more than table salt now.
Fresh ground black pepper – freshly ground pepper is always the best.
Chickpeas drained and rinsed – These are easy to find in any grocery store; in Canada, they are packed in 19 oz. tins. Chickpeas in a can are already cooked, so they don’t need a long cooking time. Another name for them is garbanzo beans.
Garlic, minced – A common ingredient, freshly minced will give you the most flavor.
Ginger, grated – Can be used fresh or jarred.
Curry Spices
Garam Masala – This is now easily found in many grocery stores, but you can also make it if you can’t find it. The most common spices found in garam masala are cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg. You can follow this easy recipe if you want to make your own.
Turmeric – This is a common spice now and is the main ingredient in curry powder. You will get a gorgeous color to your curry using this spice.
Cumin – This warm, earthy spice is found in many cuisines. It adds so much flavor to this dish.
Cayenne pepper – Make sure it is fresh as cayenne can lose its potency easily and not flavor your food like you expect it should.
Finishing Ingredients
Light coconut milk – This is what I use, and I don’t think the full-fat coconut milk is needed as the light still gives a creamy coconut consistency.
Lime, juiced – This I find is a must as it really enhances all the flavors and marries so lovely with the spices.
Cilantro, chopped for garnish – It bolsters the flavor in this dish and makes it come alive.
Plain Greek yogurt for garnish – If you want to keep this dish vegan, then use a vegan yogurt or proper substitute or omit it.
Naan bread, optional – If you want to keep this vegan, you may need a substitute or find a vegan naan bread.
How to Make Chickpea Curry with Coconut Milk
In a large saucepan, heat the coconut oil over medium-high heat.
Reduce the heat to medium and add the diced onion to the pan. Sauté for 4-5 minutes, stirring often until the onions have softened but do not let them brown.
Add the tomatoes, Kosher salt, and fresh ground pepper and stir to combine. Simmer with the lid off for 5-7 minutes, stirring occasionally.
Add the chickpeas, garlic, ginger, garam masala, turmeric, cumin, and cayenne pepper and stir to combine.
Then add the coconut milk and mix again.
Continue to cook by bringing it to a boil, and then reduce the heat to medium-low and simmer with the lid off for 10 – 12 minutes.
Taste and adjust the seasoning by adding additional Kosher salt and fresh ground pepper if needed.
Remove from the heat and squeeze in the juice of the lime, and stir.
Serve in bowls and garnish with chopped cilantro and a small dollop of Greek yogurt swirled. Serve with naan bread for dipping.
Is Chickpea Curry good for Weight Loss?
Chickpeas are great for high fiber and protein content; therefore, they are excellent for weight loss diets which we may all need after the indulgence of the holidays. They keep you fuller longer and therefore control your appetite too.
Because of their high fiber and protein qualities, this aids in slowing down your digestion and increasing your satisfaction and fullness levels. People that consume legumes like chickpeas can achieve low body mass.
How long does Chickpea Curry Last in the Fridge?
How long will this chickpea curry keep? Make sure to keep this curry in an air-tight container; it will last up to 5 days easily if properly covered.
Can chickpea curry be frozen?
Yes, it can! If you would like individual servings, then put the leftovers into multiple containers. If serving with rice, I like to make a fresh batch of rice to enjoy with the leftovers or enjoy it even more with naan bread. Just liven it up with some fresh cilantro and yogurt before serving.
Pin it HERE!!
Pin it HERE!!
Coconut Chickpea Curry
Ingredients
- 2 Tbsp coconut oil
- 1 medium yellow onion diced
- 1 can diced tomatoes 540 ml or 19 oz
- 1 tsp Kosher salt
- ¼ tsp fresh ground pepper
- 1 can chickpeas drained and rinsed (540 ml or 19 oz)
- 3 cloves of garlic minced
- 1 Tbsp ginger grated
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- ¼ – ½ tsp cayenne pepper or to taste
- 1 can light coconut milk 400 ml or 13.5 oz
- 1 lime juiced
- cilantro chopped for garnish
- plain Greek yogurt for garnish vegan yogurt if necessary or omit
- Naan bread optional
Instructions
- In a large saucepan, heat the coconut oil over medium-high heat.
- Reduce the heat to medium and add the diced onion to the pan. Sauté for 4-5 minutes, stirring often until the onions have softened but do not let them brown.
- Add the tomatoes, Kosher salt, and fresh ground pepper and stir to combine. Simmer with the lid off for 5-7 minutes, stirring occasionally.
- Add the chickpeas, garlic, ginger, garam masala, turmeric, cumin, and cayenne pepper and stir to combine.
- Then add the coconut milk and mix again.
- Continue to cook by bringing it to a boil, and then reduce the heat to medium-low and simmer with the lid off for 10 – 12 minutes.
- Taste and adjust the seasoning by adding additional Kosher salt and fresh ground pepper if needed.
- Remove from the heat and squeeze in the juice of the lime, and stir.
- Serve in bowls and garnish with chopped cilantro and a small dollop of Greek yogurt swirled. Serve with naan bread for dipping.
Comments & Reviews
Ruth says
This recipe is delicious. Very easy to put together. It’s also a good introductory recipe for those wishing to try a vegetarian dish. Just add more yogurt if you want more protein.