An easy vegan and gluten free meal that can be made in 30 minutes or less! Coconut curry chickpeas are the perfect hearty meal for fall and winter.
I firmly believe there is food that is good for your body and then there is food that is good for your soul. Thankfully coconut curry chickpeas are both.
This is a go-to meal in our house for cooler weather. I love warming up with soups and broths in the fall, and there’s something about these curry chickpeas that brings comfort and warmth to my soul.
It’s not really a soup or stew, but it does give off the same comfort-food vibes.
Love all things curry? Try Coconut Curry Butternut Squash Soup
How to serve
I love to serve these coconut curry chickpeas over rice or with a side of naan bread.
My kids hate spicy food, so I add sriracha on at the end in mine and my husband’s bowls. This keeps it kid-friendly and a meal the whole family can enjoy together.
It’s loaded with vegetables and fiber, so it’s a healthy, gluten-free and vegan dinner that is simple and can be made in 30 minutes or less. What more could you ask for?
If you made this recipe, let me know what you think. I hope your family loves it!
Easy Coconut Curry Chickpeas
This easy and filling dinner recipe is both vegan and gluten free! Have hot and healthy coconut curry chickpeas for an easy 30 minute dinner.
Ingredients
- 1 tbsp. coconut oil
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 tbsp. curry powder
- ½ tbsp. freshly grated ginger (or ground ginger)
- 2 15.5oz cans chickpeas (drained and rinsed)
- 1 13.5oz can coconut milk
- Juice from 2 limes
- Sriacha to taste
- Fresh chopped cilantro to top
Instructions
In a large pan, melt coconut oil over medium heat. Add chopped onion and saute until translucent and turning brown, stirring frequently.
Add garlic and ginger, stirring for about one minute, until fragrant. Add in curry powder and a pinch of salt and pepper. Cook for about one more minute, until spices are fragrant and slightly toasted.
Add chickpeas and coconut milk. Stir to coat chickpeas and break down coconut milk. Bring the mixture to a boil and then reduce to medium-low heat. Allow the curry chickpeas to simmer for about 8-10 minutes, until slightly reduced and thickened.
Season to taste with additional salt or sriracha. Serve warm over rice or quinoa and top with fresh chopped cilantro.
Notes
Add quick cooking vegetables (bell peppers, spinach, can of tomatoes)
You can add chopped bell peppers. spinach, or a can of diced tomatoes when adding chickpeas and coconut milk.
Add hearty vegetables (broccoli, cauliflower, sweet potato)
You can add hearty vegetables after cooking the onion, but before adding the garlic and ginger. Stir fry the vegetable until beginning to soften, but not completely cooked through. The cooking process will continue when the curry is simmering.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 427Total Fat 20gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 45mgCarbohydrates 52gFiber 13gSugar 13gProtein 15g
Nutrition values are approximate.