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. 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 too.
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.
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 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!
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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.
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!
Never made a chickpea curry before? Here’s some tips to help.
Here’s what you will need to serve 4
(For a printer friendly version, see the recipe card at the end of this post)
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.
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!
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.
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