Vegan Chickpea Coconut Curry
A hearty and flavorful chickpea coconut curry packed with spices and nutrients, perfect for a satisfying lunch.
Discover the delightful flavors of this Vegan Chickpea Coconut Curry, a wholesome dish that brings together protein-rich chickpeas and creamy coconut milk.
This recipe is not only easy to prepare but also rich in flavors and textures, making it an ideal choice for your lunch menu.
Whether you're a seasoned vegan or just exploring plant-based meals, this dish will surely impress!
Find more delicious recipes at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Coconut milk adds creaminess to the curry. You can use light coconut milk for a lower fat option. Feel free to substitute chickpeas with lentils or any other beans. Adjust spices according to your taste preference.
Tips & Notes
- •For extra flavor, try adding a splash of soy sauce or tamari.
- •If you like heat, add some red chili flakes or diced jalapeños.
Recipe Variations
- •Substitute chickpeas with black beans or kidney beans for a different flavor profile.
- •Add vegetables like bell peppers, carrots, or sweet potatoes for added nutrition.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Frequently Asked Questions
Can I make this curry ahead of time?
Yes, this curry can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to a month.
What can I serve with this curry?
This chickpea coconut curry pairs well with brown rice, quinoa, or whole-grain bread.
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A hearty and flavorful chickpea coconut curry packed with spices and nutrients, perfect for a satisfying lunch.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large pot or skillet, heat the coconut oil over medium heat.
- 2
Add the diced onion and sauté for about 5 minutes, until softened.
- 3
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- 4
Add the curry powder and turmeric powder, stirring well to coat the onions.
- 5
Pour in the canned diced tomatoes with their juices and bring to a simmer.
- 6
Add the rinsed chickpeas, coconut milk, and stir to combine.
- 7
Let the mixture simmer for about 10 minutes, stirring occasionally.
- 8
Add the chopped spinach, cooking until wilted (about 3-5 minutes).
- 9
Season with salt and black pepper to taste.
- 10
Stir in the lemon juice before serving.
- 11
Serve hot, garnished with fresh cilantro.
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