A healthy Chickpea Curry packed with flavor to cozy up with any night of the week.
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You need this Chickpea Curry Recipe in your life.
I've been digging plant based meals lately for three reasons (hence this vegan chickpea curry)...
1) Matt and I have morphed into avid gardeners. Okay fine, Matt is the avid gardener. (I try not to kill anything.) After reading a book on heirloom tomatoes I am determined to hone my gardening skills. I can
kill do this. And yes I AM super cool and read books on things like tomatoes in my spare time.
2) The incredible health benefits. Someone around here's cholesterol is high. It's not mine, which feels a bit ironic considering Matt's more likely to order a grilled chicken salad when we eat out. Me? The bacon jam and cheddar burger with special sauce and french fries.
3) They taste amazing. Sometimes I am just plain tired of meat. (I said sometimes. See number two for reference) It's pretty incredible how you can transform vegetables into something so delicious.
Beautiful, aren't they? These babies came from our garden.
What makes this Creamy Chickpea Curry so amazing?
Ginger root, lime, cilantro, Garam Masala and coconut milk give this dish a complex and creamy flavor. I love Indian style spices. Chickpea recipes are great because they're so simple but also filling.
Garam Masala is an authentic Indian spice mix that typically contains Cloves, Peppercorns, Cinnamon, Cumin, Coriander and Cardamom. All of the store bought ones vary slightly so don't fear if yours is a little bit different. Paired with a perfectly cooked long grain white rice, this creamy chickpea curry will convert you to a plant based meal lover yourself. Trust me. Or if you'd rather pair it with a flavorful green biryani rice that would be delish too!
How to make this coconut chickpea curry recipe:
It's rather simple. Prep your vegetables. Dice up your carrots, and onion.
I have a little trick for you. I haven't cried dicing up an onion in twelve years. It took me a while to realize this isn't common knowledge.
I cut off the hairy end first. The other end (the stem end) is what releases the sulphur and burns your eyes. I then place the onion resting on the cut side and a little to the right of the stem I cut the onion in half. If you cut directly into the stem this won't work. Peel the onion and dice - waiting until the very end to cut off the stem.
Next grate your ginger and crush your tomatoes in a bowl. It's important to be prepared before you start. This way instead of scrambling you can enjoy your time in the kitchen.
Saute your carrot in a hot pan with some olive oil first. Carrots take longer to cook than onions and we also don't want the garlic to cook too long and become bitter. Then add your onion, garlic and spices and saute a few more minutes. Next add your ginger pulp, tomatoes, chickpeas, coconut milk, agave and let simmer.
Trust me when I say simmering is not optional. Simmering is such a vital part of so many recipes. It really brings all the flavors together.
Am I the only one?
If you are obsessed with ginger root like me check out this Butternut Squash Ginger Soup recipe.
This super useful microplane will help with most recipes calling for ginger root. It can be a bit chewy, gritty and off putting in tiny chunks. I like to peel it, then grate it (watch those fingers!) and throw it in many of my recipes. Microplanes are also great for zesting citrus. I couldn't live without mine.
Chickpea Curry Recipe
Creamy Chickpea Curry
- 1 T. vegetable oil
- 3 medium carrots medium diced
- 1 medium sweet onion small diced
- 1 T. ginger root grated into a pulp
- 3 cans chickpeas drained
- 1 T.curry powder
- 2 t. garam masala
- 1 t. minced garlic
- 1 T. agave sweetener
- 28 oz. can whole peeled tomatoes crushed with your hands
- 1 cup canned coconut milk
- ¾ t. salt
- ¾ cup cashews
- ½ lime juiced
- handful of torn cilantro
- 3 Cups Cooked long grain rice
- Dice carrot and onion. Peel and grate ginger on a microplane.
- Crush the tomatoes in a bowl with your hands. Open your can of coconut milk.
- Place a large pot on medium high heat and add vegetable oil. Saute carrot on medium high until beginning to soften, around 4 minutes. Add onion, garlic and spices and saute 3 more minutes.
- Add ginger pulp, tomatoes with juice, chickpeas, coconut milk and agave.
- Simmer on medium low for 15 minutes stirring occasionally to prevent the bottom from burning. Start your basmati rice.
- Stir in cilantro, lime and cashews at the very end.