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–+ servings
Bowl of chickpea coconut curry garnished with fresh chopped cilantro on wooden table

Chickpea Coconut Curry

A simple and flavorful chickpea coconut curry made with pantry staples. This dish is vegan, gluten-free, and packed with protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 tbsp coconut oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 tbsp curry powder
  • 1 can chickpeas drained and rinsed
  • 1 can coconut milk full-fat
  • 1 cup tomato sauce
  • salt to taste
  • black pepper to taste

Equipment

  • Large skillet
  • Wooden spoon

Method
 

  1. Heat coconut oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
  2. Add garlic, ginger, and curry powder. Stir for 1 minute until fragrant.
  3. Add chickpeas, coconut milk, and tomato sauce. Stir well to combine.
  4. Simmer for 15 minutes, stirring occasionally, until the sauce thickens.
  5. Season with salt and black pepper to taste. Serve warm.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 15gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 20mg

Notes

For extra flavor, add a squeeze of lime juice or fresh cilantro before serving.

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