Chickpea Coconut Curry

Introduction

Warm, creamy, and full of flavor — this chickpea curry is a plant-based dream. It’s rich in protein, fiber, and healthy fats, making it both comforting and nourishing.

Ingredients:

• 1 cup cooked chickpeas

• ½ onion, chopped

• 200 ml light coconut milk

• Curry powder, garlic, salt, and cilantro

‍ Instructions:

1. Sauté onion and garlic.

2. Add chickpeas and curry powder.

3. Stir in coconut milk and cook until creamy.

Serves: 3–4 | Prep: 10 min | Cook: 20–25 min

Detailed steps

1. Drain and rinse 1 cup cooked (or canned) chickpeas. Chop onion and mince 2 cloves garlic and 1 tsp fresh ginger.

2. Heat 1 tbsp oil in a saucepan over medium heat. Add chopped onion and sauté 4–5 minutes until translucent.

3. Add garlic and ginger; cook 30–60 seconds until fragrant.

4. Add 1½–2 tsp curry powder (adjust to taste) and ½ tsp turmeric; stir and toast spices 30 seconds to release aroma.

5. Add chickpeas and 1 cup diced tomatoes (or 2 tbsp tomato paste + ½ cup water). Stir to combine.

6. Pour in 200 ml light coconut milk and ½ cup vegetable broth (or water). Bring to a simmer, reduce heat, and cook 10–15 minutes so flavors meld.

7. For a creamier sauce, mash a portion (⅓) of the chickpeas against the pan with a spoon or blend ½ cup then return.

8. Season with salt, pepper, and squeeze of lime. Stir in chopped cilantro before serving.

9. Serve with rice or quinoa. Tips: Add spinach in the last 2 minutes for extra greens.

10. Storage: Keeps 3–4 days refrigerated; flavors improve overnight.