Coconut Chickpea Curry
This coconut chickpea curry is a super healthy and easy vegan dish that is perfect for a delicious weeknight dinner or meal prep. It is ready in only 30 minutes and can be served with rice for a tasty and healthy meal.
Servings: 4 servings
- 12 oz chickpeas
- 2 carrots medium-sized, cut into slices
- 1 red bell pepper cut into dices or slices
- 1 onion diced
- 1 ½ tbsp ginger grated
- 3 garlic cloves minced
- 2 tsp avocado oil
- 1 ½ tbsp red curry paste
- 2 tsp curry powder
- 1 tbsp tomato paste optional
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 14 oz coconut milk
- salt and pepper to taste
First, prepare the vegetables by rinsing and chopping them. Mince the garlic and grate the ginger.
Next, add avocado oil to a large pan or pot and preheat it over medium heat. Sauté the onion, garlic, ginger and carrot until the carrots start to soften a bit. Then, add the red bell pepper, tomato paste (optional), red curry paste, spices, and salt and pepper to the pot and sauté shortly.
Now, add the chickpeas and coconut milk, stir everything and let the curry simmer until the vegetables have softened. Add more salt and pepper to taste.
- I recommend serving the curry with rice or cauliflower rice.
- Depending on the result you aim for, skip the tomato paste and/or add less red curry paste for a mild curry.
Calories: 409kcal | Carbohydrates: 37g | Protein: 11g | Fat: 27g | Saturated Fat: 20g | Potassium: 755mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6997IU | Vitamin C: 46mg | Calcium: 93mg | Iron: 7mg