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Recipes || Coconut Chickpea Curry (Vegan)

It’s no secret that I really love a good curry. Sam and I haven’t quite found our perfect curry house in York yet and are constantly missing our old neighbourhood’s Nepalese restaurant. (Seriously guys, it’s some of the best curry in London!) But we’ve been experimenting a lot at home and the other day I whipped up a Coconut Chickpea Curry. 

The great thing is that almost all of these ingredients are in our pantry at all times. I’m a big proponent of keeping a well stocked tin larder so I love nights like these when I know that no matter how long it’s been since we’ve actually done a big shop, that I’ll have the ingredients to make it. 

Coconut Chickpea Curry
Yields 6
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Nutrition Facts
Serving Size
0g
Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons of coconut oil
  2. 2 medium onions
  3. 400 g of tomatoes, diced and drained
  4. 454 g of chickpeas, drained
  5. 3 cloves of garlic, minced
  6. 1 1/2 tablespoons of garam masala
  7. 1 teaspoon of curry powder
  8. 1/4 teaspoon of cumin
  9. 1/2 teaspoon of turmeric
  10. 383 g of coconut milk
  11. 2 teaspoons of coconut flour
  12. 1 small lime
  13. salt and pepper, to taste
Instructions
  1. In a large pot, heat your coconut oil. Add in the onions and tomatoes. Sprinkle them with salt and pepper. Sauté until the onions are soft (around 10 minutes).
  2. Then add in the chickpeas, garlic, garam masala, turmeric, curry powder and cumin. Stir it all together thoroughly. Add in the coconut milk and give it all another stir. Then add in the coconut flour. Bring the curry to a boil, then reduce the heat and simmer it for 10-12 minutes.
  3. Taste the curry and season it with more salt and pepper, if needed. Squeeze a lime over the top and serve!
Notes
  1. This recipe is vegan and gluten free. I served mine over quinoa and it can keep refrigerated for up to a week.
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Rhyme & Ribbons http://rhymeandribbons.com/

Are you  a curry fan? Would you be swayed by a vegan option? 

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