Description
A rich, creamy, and satisfying vegan curry made with coconut milk, chickpeas, tomatoes, and aromatic spices. Ready in just 45 minutes, it’s the perfect comforting meal for busy weeknights or meal prep.
Ingredients
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2 tablespoons coconut oil
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1 large onion, diced
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4 cloves garlic, minced
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1 can (16 oz) chickpeas, drained and rinsed
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1 can (13.5 oz) full-fat coconut milk
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1 large tomato, chopped
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1 1/2 tablespoons garam masala
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1 teaspoon curry powder
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1/4 teaspoon cumin
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1 small lime, juiced
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Salt and pepper, to taste
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Optional: 1 tablespoon coconut flour (for thickening), fresh cilantro for garnish
Instructions
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Heat coconut oil in a large pot over medium-high heat. Add onions and cook until softened (about 5 minutes).
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Add garlic and tomatoes, cook until tomatoes break down and release juices (5–7 minutes).
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Add chickpeas, garam masala, curry powder, and cumin. Stir well to coat everything in the spices.
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Pour in the coconut milk and add coconut flour if desired. Bring to a boil, then reduce heat and simmer for 10–12 minutes.
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Add lime juice, taste, and adjust seasoning if needed.
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Serve hot with rice, naan bread, or cauliflower rice. Garnish with fresh cilantro if desired.
Notes
- For a thicker curry, add coconut flour during simmering.
- Customize by adding spinach, bell peppers, or sweet potatoes.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian-Inspired, Vegan