If I were to choose the most nutritious and easy to cook vegetarian or vegan ingredient, it would be chickpeas. Without a doubt, canned chickpeas are my best friend when it comes to whipping up a healthy meal in few minutes. Even dried chickpeas, when soaked in water overnight, cook quickly and easily in a pressure cooker. So, here’s a delicious way to include your favorite chickpeas in your diet. Coconut chickpea curry – The tender, tasty chickpeas are married with rich coconut milk to create a lip-smacking rich curry. The coconut milk enhances the richness of the sauce making this dish vegan friendly. In fact, it’s a nutritious vegan dish that doesn’t break your budget. The smooth, velvety sauce with that scrumptious coconut taste is unbelievably good.
How To Make Coconut Chickpea Curry
The key ingredients of this recipe include chickpeas and coconut. And of course, curry powder to spice up the curry. Start with sauteing onions in a little oil. When the onions turn brown, fry ginger and garlic. Next up, add the tomato paste. The rich tomatoey flavor complements really well with the coconut and chickpeas. Once it’s sauteed for a minute or two, stir in curry powder. It adds the much needed spices to this coconut chickpea curry. Now the coconut milk. I used canned milk in this recipe. However, feel free to squeeze fresh coconut milk from grated coconut and add to the dish. The lovely flavor of coconut tastes amazing in this recipe. Finally, you can stir in chickpeas and some coriander leaves. Simmer this for about 3 minutes. And you’re done. Absolutely delicious and rich coconut chickpea curry to go with rice, paratha or naan. It’s a must-try!
More Chickpea Curry Recipes:
Chickpea Tikka Masala Chicken Chickpea Curry Indian Butter Chickpeas Kadala Curry | Black Chickpeas Curry Sweet Potato Chickpea Curry Chickpea Masala | Easy Chana Masala Vegan Chickpea Korma
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