Coconut Chickpea Curry

This Vegan Coconut Chickpea Curry is such a flavorful, hearty and creamy weeknight dinner! Very simple to make and ready to eat in just 30 minutes!

It happens very often that I don’t really plan my recipes, but simply put together everything I have on hand. It’s a hit or miss. This vegan coconut chickpea curry is a result of throwing together all the ingredients found in my pantry and omg. It’s so amazing!!!

You probably know me a little by now and you’ve noticed that I love comfort food. Anything that’s warm, savory, simple to make, healthy and delicious. From soups to pastas to curries. I love it even more if it makes enough to enjoy for the next day’s lunch or dinner!

This coconut chickpea curry is one of those recipes. It’s made from ingredients I always keep in my pantry.

COCONUT CHICKPEA CURRY INGREDIENTS
onion, garlic, ginger

chickpeas

coconut milk

tomato paste

diced tomatoes

spices ( curry powder, cumin)

squeeze of fresh lime juice to bring out all of the flavors

I hope you’ll love this vegan coconut chickpea curry as much as I do. If you make the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and visit my Facebook or Instagram page.

Coconut Chickpea Curry

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• Total Time: 35 minutes
• Yield: 4 1x

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Ingredients

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1 cup basmati rice cooked according to directions on the package

2 tbsp avocado oil

1 medium onion, diced 

1 tsp ginger, minced

2 garlic cloves, minced

1 medium carrot, chopped

14 oz diced tomatoes, canned or fresh

2 tbsp tomato paste

1 16 oz can chickpeas

1 can coconut milk

1 tbsp lime juice

1 tbsp curry powder

1 tsp cumin

sea salt, black pepper

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Instructions

1. In a large pan, heat up oil. Add onion, carrot and cook for about 3 minutes. Add ginger, garlic and cook for couple more minutes. Stir in tomato paste, all the spices and a dash of salt.
2. Add chickpeas, diced tomatoes, coconut milk. Bring to a boil, then turn down a heat and cook for about 15 minutes. Add lime juice and more salt and black pepper to taste.
3. Serve with basmati rice.

• Prep Time: 10
• Cook Time: 20