Chickpea Coconut Curry

Chickpea Coconut Curry-This vegan dinner/Lunch recipe is a new favourite in our house and I'm excited for you to share it! It's so creamy, thick, flavorful, nutritious, easy to make and absolutely delicious! This healthy dish Packed with plant-based protein and even kids love it. You can serve this with Quinoa/Rice.

Total Time:

30 mins

Serves:

INGREDIENTS:

1 tbsp coconut oil

1 large onion thinly sliced

3 cloves garlic minced

1 inch fresh ginger finely chopped

1 tbsp curry powder(or garam masala powder)

1/2 tsp ground turmeric

1 tsp Cumin powder

1 tsp cayenne pepper (or red chilli powder)

1/4 tsp salt (plus more to taste)

1 chopped tomatoes

1 cup tomato puree

2 cups full-fat coconut milk

2 cups cooked chickpeas

1/2 lime(or 1 tsp Dry-Mango-Powder)

Chopped fresh cilantro (coriander)

METHOD:

1.In a large pan, heat the coconut oil over medium-high heat. Add onion ,saute until it turns pink. Add garlic and ginger to the pan. Cook until raw smell goes off.

2. Reduce the heat to medium. Stir in the curry powder, cumin, turmeric, cayenne pepper and salt. Cook for 30 seconds more to toast the spices.

3. Add tomatoes to the pan and stir well. Also add tomato puree and continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit.

4. Add Boiled chickpeas.

5. Stir in the coconut milk. Bring the mixture to a boil, then reduce the heat to medium-low.

6. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt.

7.Garnish it with chopped fresh cilantro/Coriander leaves.

8.Serve hot, over Rice/Quinoa

Comments

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