Easy Chickpea Coconut Curry
Servings: 6 servings
Easy Coconut Chickpea Curry is jammed pack with flavor and nutrition. This one-pot, vegan wonder comes together in just 30 minutes. Plus it's completely adaptable to what you have on hand!
- olive oil
- 5 cups chopped fresh vegetables, such as: onions, carrots, celery, peas, potatoes, broccoli
- 4 cloves garlic
- 2 teaspoon turmeric powder
- 1 tsp chili powder
- 2 teaspoon curry powder
- 1 can unsweetened coconut milk 13.66 oz
- 1 can petite diced tomatoes 14.5 oz
- 1 ½ cups cooked chickpeas or one can
- 1 ½ tsp coarse kosher salt
- additional salt and pepper to taste
Chop all the vegetables.*
Add a dash of olive oil to a large pan or large pot and heat over medium-high heat. Add veggies and saute for about 5 minutes, stirring occasionally.
Add in the 4 garlic cloves, 1 teaspoon chili powder, 2 teaspoon turmeric, and 2 teaspoon curry powder. Saute for 1 more minute to activate the flavors of the seasonings.
Add in the chickpeas, undrained tomatoes, coconut milk, and salt. Bring the mixture to a gentle boil for 5 minutes.
Simmer on the stove until the veggies have reached your desired softness.**
My favorite way to serve this is in a bowl over warm, white rice.
*I usually make this recipe with whatever veggies I have on hand, and I've never come across one that I don't like in it. My favorites include onions, carrots, celery, peas, potatoes, and broccoli. I also think that sweet potatoes, cauliflower, mushrooms, peppers, corn, or butternut squash would be great. It's really up to your preference and what you have on hand!
I don't see cucumbers working in this, but who knows. Let me know if you try it out and it's good.
**Simmer time depends on the type of veggies you use. Most veggies will be done after the first 5 minutes of gentle boiling. Some, like potatoes and sweet potatoes, can take up to an additional 20 mins of simmer time.
If you are using potatoes/sweet potatoes and want to speed up the recipe cook time, you could microwave them until they are only slightly firm, and then add them into your curry to simmer.
Sodium: 657mg | Calcium: 102mg | Sugar: 12.7g | Fiber: 13.4g | Potassium: 984mg | Cholesterol: 0mg | Calories: 380kcal | Saturated Fat: 8.8g | Fat: 14.8g | Protein: 14g | Carbohydrates: 48.9g | Iron: 5mg