This creamy coconut chickpea curry is a delightful vegetarian and vegan main dish that will tantalize your taste buds. With the richness of coconut milk, the heartiness of chickpeas, and the vibrant flavors of roasted vegetables, it’s a recipe that showcases how simple ingredients can create a stunning meal.
Perfect for cozy nights or meal prep, this dish is not only easy to whip up but also packed with nutrients. The combination of spices and creamy texture makes it a comforting staple that everyone at the table will love.
Deliciously Creamy Coconut Chickpea Curry
This chickpea curry features a luxurious coconut milk base, infused with spices, and is complemented by a medley of roasted vegetables. It’s aromatic, hearty, and bursting with flavor, making it an ideal vegetarian and vegan main course that can be served with rice or naan.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Roast the Vegetables: Toss zucchini, bell pepper, and cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- Sauté Aromatics: In a large pot, heat a splash of oil over medium heat. Add diced onion and sauté until translucent. Stir in garlic and ginger, cooking until fragrant.
- Add Spices: Mix in curry powder, cumin, and turmeric, stirring for another minute.
- Combine Chickpeas and Coconut Milk: Pour in the chickpeas and coconut milk. Bring to a gentle simmer and let cook for 10-15 minutes, allowing the flavors to meld.
- Add Roasted Vegetables: Once the curry is ready, stir in the roasted vegetables. Adjust seasoning with salt and pepper.
- Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 12g
- Carbohydrates: 47g
