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This easy and incredibly delicious coconut chickpea curry is healthy, made in one pot and very easy on the purse strings. If that’s not enough, it also happens to be naturally dairy free, gluten free, suitable for vegetarians and vegans, just like my easy chana masala recipe. I happily mention that this beautiful chickpea curry also freezes very well, which makes for a great quick and healthy meal when you’re short on time!
If you want a slightly more hands off approach – check out this epic slow cooker vegetable curry recipe instead.
What are the health benefits of chickpeas?
This satisfying chickpea curry is low in calories but chock full of protein, fibre and vitamins. This means that it’s CRAZY healthy and, due to the fibre & protein working together for slow digestion, it will keep you fuller for longer. Win! The same can be said of this awesome slow cooker vegetarian chili too.
What can I eat with coconut chickpea curry?
You can eat it with whatever you like! It goes great with rice, poppadoms, breads, potatoes or anything else that takes your fancy. I actually like microwave rice as a quick midweek meal cheat. You can even get some great wholegrain/brown rice blends with ingredients like quinoa and bulgur wheat in – giving you an extra easy health boost!
What diets are this chickpea curry suitable for?
This tasty chickpea curry is naturally dairy and gluten free. It’s also suitable for both vegetarian and vegan diets. Allergic to coconut? Don’t worry – you can substitute the coconut oil for any other oil (i.e. olive, sunflower, vegetable etc) and the coconut milk for another alternative (i.e. almond, soy, oat etc). Just bear in mind that your choices will affect the overall flavour.
Can I substitute the spices and vegetables?
Absolutely! I’m all for changing things up and making your own perfectly personalised dish. Don’t have ras el hanout in the cupboards? Try using garam masala instead. Got leftover or seasonal veg that you’d rather use? Go ahead and throw it in! Just keep in mind the kind of cooking times each type of vegetable has. i.e. root winter vegetables are harder and require a longer cooking time. (TIP! cut these smaller so they cook quicker.)
If you don’t need a vegetarian recipe, you might also fall in love with this CRAZY easy slow cooker chicken curry recipe!
Coconut chickpea curry recipe tips
Never made a chickpea curry before? Here’s some tips to help.
- Make sure you rinse the chickpeas properly after draining them. (I find in a sieve works best.)
- The longer you simmer it, the better the flavour.
- Taste as you go and season appropriately.
- Do NOT skip the fresh lime juice when you serve – this brings it to life!
- DO add whatever vegetables you like/have in your house.
- Want a bit of heat? Add some chili flakes a little at a time.
- Want some for later? Double up the recipe and freeze it in batches.
Coconut Chickpea Curry – Step by Step Picture Recipe
Here’s what you will need to serve 4
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
- 1 Onion, Sliced
- 1 x Garlic Clove, finely chopped
- 1x 400g (14 oz) Tin of Chopped Tomatoes, drained
- 1 x 400g (14 oz) Tin of Chickpeas, drained & rinsed
- 1 tbsp Coconut Oil
- Salt & Pepper
- 2 tsp Ras el hanout
- 1/2 tsp Cumin
- 1/2 tsp Curry Powder
- 1 x 400g (14 oz) Tin of Coconut Milk
- 1 + 1/2 tsp Corn Flour
- 80g (1/2 Cup) Frozen Peas
Essential Equipment
- Large Saute/Frying Pan
Instructions
First thing’s first – prep those ingredients! Peel and slice the onion (x 1), peel and slice the garlic (x 1 clove), drain the tinned tomatoes (1 x 400g | 14 oz Tin) and drain & rinse the chickpeas (1 x 400g | 14 oz Tin). Now we’re ready to start.
Heat the coconut oil in a large saute pan then, when it’s hot, add the sliced onion and drained tomatoes. Top if off with salt and pepper.
Simmer over a medium heat form around 10 minutes until the onions have softened.
Next we need to add in the drained/rinsed chickpeas, finely chopped garlic, ras el hanout (2 tsp), cumin (1/2 tsp) and curry powder (1/2). Then give it a really thorough mix to distribute those spices.
Pour in the coconut milk (don’t panic if it’s a little solid – it will melt very quickly) and give it a really good stir. Make sure to really scrape the base and sides so everything gets blended well.
Seem a little watery? It’s ok! We’re going to thicken it up a little. Mix the corn flour (1 + 1/2 tsp) with 1 tbsp of cold water then pour it into the chickpea curry. Stir well then bring it back up to the boil.
Once it’s boiling, reduce the heat a little and allow to simmer for 10-15 mins or so until the sauce has thickened and the colour is deeper.
The only thing that’s left to do is add the peas in. So pour them in, give them a stir and simmer for 4-5 mins until they’re cooked.
And we’re done! Your coconut chickpea curry is ready to devour.
How to serve coconut chickpea curry
Serve up your chickpea curry with a side of your choice (I like wholegrain rice) and a wedge of fresh lime. Encourage everyone to give that lime a good squeeze over the top before digging in – it’s a wonderful final touch that really brings the best out of this crazy delicious dish!
How do I freeze chickpea curry?
Allow your coconut chickpea curry to cool completely then divide between freezer bags or tubs in the portion sizes you plan on eating them in. Freeze for up to 1 month and defrost thoroughly in the fridge before reheating in a saucepan over a medium heat until piping hot.
Have you made this recipe?
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Coconut Chickpea Curry - Printable Recipe
Incredibly tasty, seriously simple and delightfully cheap, this wonderfully quick coconut chickpea curry will become a household staple! (Dairy free, gluten free, vegetarian and vegan)
Ingredients
- 1 tbsp Coconut Oil
- 1 Onion, (peeled & sliced)
- 1 400g Tin of Chopped Tomatoes, (drained)
- Salt & Pepper
- 1 400g Tin of Chickpeas, (drained & rinsed)
- 1 1 x Garlic Clove, (finely chopped)
- 2 tsp Ras el hanout
- 1/2 tsp Cumin
- 1/2 tsp Curry Powder
- 1.5 tsp Corn Flour
- 1 400g Tin of Coconut Milk
- 80 g Frozen Peas
Essential Equipment
- 1 Large Saute/Frying Pan
Instructions
- Heat the coconut oil in a pan over a medium heat then add the onion and tomatoes. Season with salt & pepper then simmer for 10 mins until the onions are soft. Stir occasionally.
- Add the chickpeas, garlic and spices and mix well.
- Mix the corn flour with 1 tbsp water then pour this and the the coconut milk into the pan. Stir well then bring to the boil. Reduce and simmer for 10-15 mins until thickened.
- Add the peas and simmer for a final 5 minutes.
- Serve immediately with a side of your choosing.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 443Total Fat: 28gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 247mgCarbohydrates: 41gFiber: 10gSugar: 9gProtein: 13g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.