Quick Creamy Vegan Coconut Chickpea Curry
A creamy and filling vegan coconut chickpea curry. Super quick and easy to make, done in about 30 minutes.
Yield:
Ingredients
- 2 teaspoons avocado oil or other neutral oil
- 1 large onion diced
- 3 cloves garlic pressed or minced
- 2 teaspoons garam masala
- 1 tablespoon curry powder
- Shake of cayenne pepper to taste
- 1 15-ounce can chickpeas drained
- 1 15-ounce can crushed tomatoes undrained, see note 1
- 1 13.5-ounce can coconut cream or full-fat coconut milk, see note 2
- 2-3 teaspoons maple syrup
- Sea salt
- Juice of 1-2 limes
- ¼ cup cilantro chopped, plus more for garnish
- lime wedges for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.
- Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.
- Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.
- Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.
- Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.
Notes
- Note 1: I prefer crushed tomatoes in this recipe, because it's a nice middle ground between chunky diced tomatoes and super smooth tomato sauce. You can use either diced tomatoes or tomato sauce if you can't find crushed tomatoes.
- Note 2: I highly, highly recommend using unsweetened coconut cream in this recipe, as it enriches this recipe beautifully. However, you can use regular coconut milk, if you prefer. Try to not use light coconut milk, though, as it will not produce the richness that makes this recipe so good!
Nutrition
Serving Size: 1serving | Calories: 443cal | Protein: 13g | Fat: 25g | Saturated Fat: 18g | Sodium: 162mg | Potassium: 895mg | Total Carbs: 46g | Fiber: 11g | Sugar: 13g | Net Carbs: 35g | Vitamin A: 340IU | Vitamin C: 15.1mg | Calcium: 126mg | Iron: 8mg