EASY COCONUT CHICKPEA CURRY by yup...it's vegan!

A classic easy coconut curry with chickpeas, inspired by Indian flavours. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavour! Naturally vegan and gluten-free.

Prep Time 10 minutes Cook Time 30 minutes

Total Yield 4 servings

Ingredients

• 1 tbsp coconut oil

• 1 large red onion thinly sliced

• 3 cloves garlic minced

• 1 inch fresh ginger peeled and minced or grated

• 1 tbsp garam masala

• 1/4 tsp ground turmeric

• 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground)

• 1/4 tsp cayenne pepper (or to taste)

• 1/4 tsp salt (plus more to taste)

• 1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)

• 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)

• 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)

• 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)

• chopped fresh coriander for serving

Instructions

1. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.

3. Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.

4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh coriander.

Recipe Notes

TO ADD HEARTY VEGETABLES LIKE SWEET POTATO OR CAULIFLOWER: Cut the veggies into bite-sized pieces, and add them after the initial step of cooking the onion, but before adding the garlic and ginger. Stir-fry for a couple of minutes until the vegetable is softened a little bit. It can then finish cooking when the chickpea coconut curry is brought to a boil and simmered.

TO ADD QUICK-COOKING VEGETABLES LIKE SPINACH: After simmering the chickpea curry, turn off the heat, stir in the spinach, and cover the pan. Remove the lid after 2 minutes, or when the spinach is wilted to your liking.

Source: https://yupitsvegan.com/easy-coconut-chickpea-curry/