Looking for an easy midweek meal you can have on the table in half an hour? Requiring just a few pantry staples and some spices, this Chickpea Coconut Curry is the perfect solution!
Ahhh here we go again! Another curry! Are you tired of me and my obsession with all things curry yet? I hope not, because I daresay there are many more on the way.
We recently got back from holiday and found ourselves with very few ingredients left in the pantry. I’m sure we’ve all been there. But, all was not lost! We did have chickpeas, coconut milk, some basic veg and a very well-stocked spice cupboard.
And so, this super easy Chickpea Coconut Curry was born!
God bless the humble chickpea! It has to be MVP of the vegan pantry. It’s so versatile and best of all it’s so bloomin’ cheap to stock your pantry with. Actually, a tin of chickpeas just went up in price at our local supermarket… by a whole 10p! I was outraged, until I checked myself and realised it was still only 60p a tin. Calm yourself, Stacey.
Anyway, back to this curry! The key to making sure this sauce is thick and packed with flavour is… 1. Letting the onions slowly cook over a gentle heat with the spices, and; 2. Giving the curry sauce plenty of time to cook down and reduce after adding the coconut milk and tomato paste.
With these two things combined, you’ll be serving up a deliciously rich curry that will have people going back for seconds… and thirds, if there is any left!
Just serve it up on a bed of fluffy Basmati rice and you’ve got a crowd-pleasing dinner that will be on the table in a half hour. Promise! If you give this a go, let me know how you get on in comments below!
Want more like this? Try…
Mango Chickpea Curry with Spinach
Easy Cauliflower Coconut Curry
Creamy Vegan Tofu Curry
Cauliflower & Tofu Korma
Tofu Tikka Masala
Vegan Pumpkin Coconut Curry
Easy Vegan Chickpea & Spinach Curry
Easy Chickpea Coconut Curry
Ingredients
- 2 tbsp Olive Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 4 Garlic Cloves minced
- 2 inches Ginger grated
- 1 Onion diced
- 1 tsp Turmeric
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 4 Curry Leaves
- 2 x 400g cans of Chickpeas drained
- 2 tbsp Tomato Paste
- 400 gram can of Coconut Milk
- 2 tsp Fenugreek Leaves
- Pinch of salt to season
Instructions
- Heat oil in a large pan over medium heat.
- Add mustard seeds and cumin seeds then cook for a 2-3 minutes, or until they start to pop.
- To the pan, add the garlic, ginger, and onion. Sauté for about 10 minutes or until the onions are translucent and turning slightly golden.
- Sprinkle over the spices – turmeric, ground cumin, ground coriander and curry leaves. Cook for a further 2 minutes.
- Add the drained chickpeas and cook for a minute or two – the chickpeas should be nicely coated in the spices.
- Pour in the coconut milk and tomato paste, then mix everything well until it's all combined. Bring it all to the boil.
- Once boiling, add the fenugreek leaves and then reduce heat to low. Simmer away for 20 minutes at which point the sauce should have reduced and darkened slightly.
- Taste and season with salt as desired.
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