Description
This easy chickpea curry recipe is vegan, healthy, gluten-free, and so flavorful! The whole family will love this one pot dinner. It’s made with pantry staples like coconut milk, chickpeas, and vegetables. Enjoy this 30 minute meal for busy weeknights or meal prep! #curry #chickpeas #veganrecipe #vegandinner #healthyrecipe #dinnerrecipe #dinnerideas #plantbased #coconut #fallrecipes #healthydinnerrecipes
Ingredients
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- 1 tbsp oil (olive, avocado, or coconut)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (1/8 tsp for less heat)
- 1 14oz can crushed tomatoes
- 1 14oz can garbanzo beans
- 1 14oz can full-fat coconut milk
- 1 tbsp coconut sugar
- 2 tsp lime juice
- Basmati rice, for serving
- Cilantro, for garnish
- Red pepper flakes, for garnish
- Lime wedges, for garnish
Instructions
- Add the oil and diced onion to a pot over medium heat. Sauté for 3-5 minutes or until onion becomes translucent.
- Add minced garlic, curry powder, garam masala, salt, black pepper, and cayenne pepper. Sauté, stirring constantly, for 1 minute.
- Add the diced tomatoes, chickpeas, coconut milk, and coconut sugar. Stir to combine. Simmer for 10-15 minutes or until slightly reduced. After, stir in the lime juice.
- Serve over rice. Garnish with fresh cilantro, crushed red pepper, and/or lime wedges.
Notes
- Nutrition information below reflects the chickpea curry only (no rice).
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 10g
- Fat: 17g
- Saturated Fat: 11g
- Carbohydrates: 68g
- Fiber: 18g
- Protein: 12g
