Coconut Chickpea Curry

 

This is the curry that got the whole world making vegan food. Rich coconut milk, golden chickpeas, warming spices, and a sauce you'll want to drink straight from the pot. Endlessly satisfying, incredibly easy.

Servings: 4 | Prep: 10 mins | Cook: 25 mins | Total: 35 mins

Ingredients:

• 2 cans chickpeas, drained
• 2 cans coconut milk
• 1 can diced tomatoes
• 1 large onion, diced
• 5 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 tbsp coconut oil
• 2 tsp garam masala
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tbsp tomato paste
• 1 pinch salt
• Basmati rice and naan to serve
• Fresh coriander and lemon to garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 8 minutes until deeply golden and caramelised.

2. Add garlic, ginger, and tomato paste. Cook for 2 minutes. Add all the spices — garam masala, cumin, turmeric, coriander, and chilli powder. Stir for 1 minute until everything smells incredible.

3. Add diced tomatoes and cook for 5 minutes, breaking them down.

4. Pour in coconut milk and add chickpeas. Stir well and bring to a simmer.

5. Cook uncovered for 15 minutes until the sauce has thickened to a rich, creamy consistency. Taste and season with salt.

6. Serve over basmati rice, squeeze lemon over the top, and scatter with fresh coriander.

Nutritional Info (per serving): 

Calories: ~480 | Protein: 16g | Carbs: 48g | Fat: 26g | Fibre: 10g | Iron: 6mg

💡 Tip: Let the onions cook for the full 8 minutes until properly golden — this patience is what builds the sweet, deep flavour base that makes the whole curry extraordinary!

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