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chickpea coconut curry

Chickpea coconut curry

Carolyn
Ginger root, lime, cilantro, Garam Masala and coconut milk give this creamy chickpea curry a complex and creamy flavor. 
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Servings 6 servings
Calories 247 kcal

Equipment

  • Large pot or dutch oven

Ingredients
  

Creamy Chickpea Curry

  • 2 T. vegetable oil
  • 3 medium carrots, peeled & diced
  • 1 medium sweet onion, peeled & diced
  • 1 garlic clove, minced
  • 1 tbsp curry powder
  • 2 t. garam masala
  • 1 T. ginger root, peeled & grated
  • 3 cans chickpeas, drained
  • 1 T. agave sweetener or honey
  • 28 oz. diced tomatoes
  • 1 cup vegetable broth
  • 1 cup canned coconut milk
  • ¾ t. salt
  • ¾ cup cashews
  • ½ lime juiced
  • handful of torn cilantro
  • 3 Cups Cooked long grain rice

Instructions
 

  • Place a large pot on medium high heat and add vegetable oil. Sauté diced carrots on medium high until beginning to soften, around 4 minutes. Add diced onion, minced garlic, and spices and sauté 3 more minutes.
  • Add ginger pulp, tomatoes with juice, vegetable broth, chickpeas, coconut milk, kosher salt, and agave.
  • Simmer on medium low heat for 20 minutes stirring occasionally to prevent the bottom from burning.
  • Stir in cilantro, lime and cashews at the very end.

Nutrition

Calories: 247kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 491mgPotassium: 614mgFiber: 5gSugar: 11gVitamin A: 5347IUVitamin C: 19mgCalcium: 76mgIron: 4mg
Keyword chickpea coconut curry, chickpea curry, vegan chickpea curry
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