Chickpea Coconut Curry
If you’re looking for an easy-to-make, healthy, and affordable weeknight dinner to make, try out this delicious Chickpea Coconut Curry recipe! It’s packed with nutrient dense veggies that also provide a great source of fiber. This recipe makes a big batch to enjoy throughout the week and pairing it with rice makes the meal go even further. This recipe is also gluten, dairy, and soy free plus it is completely plant based!
Why you will love this recipe
- It takes less than an hour to make and it provides quite a few servings.
- This recipe is a delicious way to incorporate more plants into your diet and nourish the body.
- It’s made with simple clean ingredients that are gluten, dairy, and soy free.
- It’s a great recipe to make if you want to meal prep for the busy week.
- This recipe can be customized by adding additional sources of protein if desired.
What you will need
Chickpeas – I use organic canned chickpeas for the recipe to make it easy. You can cook your own chickpeas if that is what you prefer!
Coconut Milk – You will want to make sure to use full fat coconut milk from the can. This makes the curry so creamy! I love using the one from the brand here.
Canned Tomatoes – cooked tomatoes are high in a antioxidants like Lutein, Lycopene, and zeaxanthin which may help fight against free radical damage.
Vegetable Broth – To make this one plant based will will use a vegetable broth base, but if you want to add extra protein you can use bone broth instead.
Tomato Sauce – This gives the curry such a delicious flavor paired with with spices.
Onion – You can use either a red, white, or yellow onion in the recipe.
Garlic – I love adding garlic to most of my savory dishes because it adds such a fantastic flavor! Garlic is also supports cardiovascular health and immune function.
Zucchini – This vegetable is so easy to incorporate in meals because the flavor is so mild and it absorbs flavors so well.
Broccoli – This vegetable is a great source of fiber and essential vitamins like Vitamin C, A, and K.
Coconut Aminos – This is my secret sauce to so many recipes! It’s adds such a nice flavor note and is a great alternative to soy sauce.
Seasonings – In this recipe we will use a combination of curry seasoning, garam masala, and ground cumin.
Avocado Oil – This is a great healthier cooking oil option that has a high smoke point.
Tapioca Flour – If you like your curry on the thicker side, I recommend adding some tapioca flour mix with a little cold water.
Cilantro – This is a great garnish on top of the chickpea curry and adds a great flavor.
Lime Juice – This is another great garnish for the curry and adds a fun citrus flavor.
How to make the chickpea coconut curry
First, heat up a large pan or pot on the stove over medium heat.(At least a 3-4 quart size) Chop the onion and mince the garlic and then add to the pan or pot along with the avocado oil. Sauté the onions and garlic for about 5 minutes.
Then, add the diced tomatoes, tomato sauce, broth, chopped zucchini, broccoli florets, chickpeas, and seasonings to the pan or pot. Bring the mixture to a boil and then turn the heat down to low-medium and let simmer for 20 minutes. Once the chickpea curry is done simmering and the vegetables are tender, add in the coconut milk and coconut aminos and stir well.
To make the curry a bit thicker, mix the 2 tbsp tapioca flour with 2 tbsp cold water and whisk together. Pour the tapioca flour mixture into the curry and stir while is still simmering. It will begin to thicken after a minute.
Serve the chickpea coconut curry over rice or cauliflower rice and top with fresh cilantro and lime juice. Enjoy the curry within 1 week of making or you can freeze it for up to 3 months.
Other recipes you will enjoy
Chickpea Coconut Curry
Equipment
- 1 large skillet, pan, or dutch oven
Ingredients
- 2 15oz cans of chickpeas(drained of the liquid)
- 1 can full fat coconut milk
- 1 15oz can of diced tomatoes
- 8oz tomato sauce
- 1 cup vegetable broth
- 1 medium yellow onion(chopped into small pieces)
- 4 cloves garlic(minced or pressed)
- 1 cup chopped broccoli florets.
- 1 cup zucchini(chopped into small pieces)
- 3 tbsp coconut aminos
- 2 tbsp curry seasoning
- 1/4 tsp garam masala seasoning
- 1 tsp ground cumin
- 2 tbsp avocado oil
- 2 tbsp tapioca flour
- Fresh cilantro and limes for garnishing(optional)
Instructions
- Heat up a large pan or pot on the stove over medium heat.
- Chop the onion and mince the garlic and then add to the pan or pot along with the avocado oil. Sauté the onions and garlic for about 5 minutes.
- Add the diced tomatoes, tomato sauce, broth, chopped zucchini, broccoli florets, chickpeas, and seasonings to the pan or pot. Bring the mixture to a boil and then turn the heat down to low-medium and let simmer for 20 minutes.
- Once the chickpea curry is done simmering and the vegetables are tender, add in the coconut milk and coconut aminos and stir well.
- To make the curry a bit thicker, mix the 2 tbsp tapioca flour with 2 tbsp cold water and whisk together. Pour the tapioca flour mixture into the curry and stir while is still simmering. It will begin to thicken after a minute.
- Serve the chickpea coconut curry over rice or cauliflower rice and top with fresh cilantro and lime juice.
- Enjoy the chickpea coconut curry within a week of making,
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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