Serves 4
45 min
Coconut Chickpea Curry
Recipe GLPR613ef0fda71d0a
A vibrant, aromatic curry featuring tender chickpeas simmered in a rich, creamy coconut broth infused with warm spices. This plant-based dish is naturally vegan and dairy-free, served over fluffy basmati rice and garnished with fresh cilantro for a bright, authentic finish.
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Ingredients
2 Tbsp olive oil
1 sweet onion, chopped
2 garlic cloves, minced
2 cups cooked chickpeas
1 (14.5-oz) can petite diced tomatoes
1 (13.5-oz) can light coconut milk
1½ tsp curry powder
1 tsp cumin powder
½ tsp ground coriander
1 tsp salt, or more to taste
4–6 cups hot cooked basmati rice, for serving
Chopped fresh cilantro, for serving
Directions
Warm the olive oil in a large skillet or wide saucepan over medium heat. Add the chopped onion and minced garlic, stirring occasionally until the onion becomes soft and translucent and the garlic becomes fragrant, about 3–4 minutes.
Stir in the cooked chickpeas, canned diced tomatoes, coconut milk, curry powder, cumin powder, ground coriander, and salt. Mix everything together until well combined.
Increase the heat to medium-high and bring the curry to a gentle simmer. Continue simmering, stirring frequently, until the sauce has reduced slightly and thickened to your desired consistency, about 10–15 minutes. Taste and adjust seasoning with additional salt if needed.
Divide the hot cooked basmati rice among serving bowls or plates. Ladle the curry generously over the rice.
Garnish each bowl with fresh chopped cilantro and serve immediately while hot.
