This Creamy Vegan Coconut Chickpea Curry is incredibly flavorful, budget-friendly and perfect for meal prep. It is prepared in one pot so there is little clean-up. It can be served over rice or we sometimes use it for lettuce rollups. Versatile, tasty and easy, you can’t beat it!
Creamy Coconut Chickpea Curry
This Creamy Vegan Coconut Chickpea Curry is incredibly flavorful, budget-friendly and perfect for meal prep. It is prepared in one pot so there is little clean-up. It can be served over rice or we sometimes use it in lettuce rollups. Versatile, tasty and easy, you can't beat it!
Ingredients
- 2 tbsp water
- 1 med onion, diced
- 1 14 oz canned tomatoes, diced
- salt and pepper, to taste
- 1 16 oz canned chickpeas, drained and rinsed
- 3 garlic cloves, minced
- 1 tbsp garam masala I make my own if I do not have it on-hand
- 1 tea curry powder
- 1/4 tea cumin
- 1-1/2 c coconut milk
- 1 tbsp coconut flour,, optional or cornstarch, regular flour, arrowroot
- 1 small lime, juiced
Instructions
- Add the 2 tablespoons of water to a saucepan and sauté the onion for a minute over medium heat.
- Add the tomatoes, salt and pepper to taste and mix together. Allow the mixture to cook down until the onions are soft, about 10 minutes.
- Stir in the chickpeas, garlic, garam masala, curry powder and cumin.
- Add in the coconut milk (I use the refrigerated coconut milk, not the heavy cream) and stir again. Add in the coconut flour which helps to slightly thicken the curry.
- Bring to a boil, and then reduce to medium-low heat so the mixture continues to simmer for 10-12 minutes longer.
- Taste the curry and season with additional salt and pepper, if desired. Remove the curry from the heat and squeeze a lime lightly over the top, and then stir to combine. Don't skip this step.
- Allow to cool slightly and serve over rice. Enjoy!
Video
Notes
Another option for serving is to make lettuce wraps. Scoop into the lettuce leaf some rice, curry mix and other desired toppings (I use fresh chopped onion). Roll the leaf and enjoy!
I also use the refrigerated coconut milk which contains less fat than the heavy canned creams.
