Introduction:
This creamy coconut chickpea curry is a hearty, flavorful, and easy-to-make dish that’s perfect for busy weeknights or cozy weekends. With a rich blend of spices, coconut milk, and protein-packed chickpeas, this vegan-friendly recipe is both satisfying and nourishing.
Ingredients:
1 tbsp coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp freshly grated ginger
1½ tsp ground cumin
1 tsp turmeric
1 tsp smoked paprika
½ tsp cayenne pepper (optional)
1 can (15 oz) chickpeas, drained and rinsed
1 can (13.5 oz) full-fat coconut milk
1 can (14.5 oz) diced tomatoes
Salt and pepper to taste
Juice of ½ a lime
Fresh cilantro, chopped (for garnish)
Instructions:
Heat coconut oil in a large skillet over medium heat. Add onions and sauté until translucent (about 5 minutes).
Stir in garlic and ginger, cooking for 1 more minute until fragrant.
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