Vegan Chickpea Curry With Creamy Coconut Tomato Sauce
By Olivia Hayes
Prep
10 min
Cook
30 min
Total
40 min
Servings
6
Level
Easy
This vegan Indian chickpea curry recipe made with canned chickpeas and coconut cream sauce is a good option for a weeknight dinner served to family․ Seasonings such as turmeric‚ paprika‚ coriander‚ garam masala‚ and Kashmiri chili powder add flavor to a mild chickpea curry dish that takes about 40 minutes to make․
The base is made with sliced onions and oil and sautéed garlic and ginger․ Seasonings added to the base include cooked turmeric‚ paprika‚ ground coriander‚ Kashmiri chile powder‚ garam masala‚ and salt‚ along with chopped tomatoes․ Additional ingredients in the base include vegetable broth‚ drained canned chickpeas‚ and unsweetened coconut cream mixed into the chopped tomatoes to make a thick sauce that coats a spoon․
Cook the tomatoes‚ not time the tomatoes‚ and cook the tomatoes until they are soft and mushy before mixing in broth and coconut cream․ Chickpeas cooked in tomato sauce for 15 minutes will have a thicker tomato sauce than chickpeas in sauce cooked for 15 minutes․ Home cooks often undercook tomatoes in curry and other dishes‚ making the curry less tasty․ Letting the curry rest for 5 minutes can help thicken the sauce․
Serve this dish with basmati rice or naan․ Recommended garnishes include fresh cilantro and yogurt․ Other side dishes to add to this menu include vegan raita‚ mango chutney‚ Kachumber‚ and pickles․ This recipe is intended for preparing meals in bulk․ Chickpeas in this recipe are reported to hold up well after freezing․
Why you'll love this recipe
- Serves six at a family meal, Buying a can of chickpeas and other pantry spices in advance is a good way to stretch your budget for main dishes․
- Good choice for weeknight dinners because it cooks quickly‚ in 40 minutes, Other ingredients are tomatoes‚ chickpeas‚ broth‚ and coconut cream․
- Pleasant for people who don't like spicy foods‚ the Kashmiri red chili used is mild and can be omitted‚ and other spices in the tomato sauce add flavor․
- Saves time preparing meals because curry freezes well, Chickpeas‚ one type of curry ingredient‚ have the advantage over tofu of holding their texture after thawing․
- Offer additional sauce for rice and naan diners to use with their meal in multiple ways, Several ways to eat curry are available to diners․
- Prevents food waste by reheating leftovers with water or coconut milk to loosen the sauce while maintaining other qualities of the original dish․
Ingredients
- •2 tbsp vegetable oil (neutral, such as canola or sunflower)
- •1 large yellow onion (halved and thinly sliced; approximately 200 g)
- •1 tbsp fresh ginger (minced; approximately 15 g)
- •4 cloves garlic (minced; approximately 2 tbsp or 28 g)
- •1 tsp turmeric powder
- •1 tbsp paprika (sweet or smoked)
- •½ tbsp ground coriander (approximately 1 1/2 tsp)
- •½ tbsp Kashmiri red chili powder (optional; see note)
- •½ tbsp garam masala (approximately 1 1/2 tsp)
- •½ tsp salt (or to taste)
- •2 large tomatoes (diced)
- •1 ½ cups vegetable broth (12 fl oz; approximately 350 ml)
- •1 can coconut cream (13.5 oz; full-fat, unsweetened; approximately 400 ml or 284 g)
- •3 cans chickpeas (15 oz each, drained and rinsed; approximately 4 1/2 cups or 750 g total)
- •fresh cilantro (chopped, for garnish; optional)
- •yogurt (for garnish)
- •cooked basmati rice (to serve; optional)
- •naan (to serve; optional)
Instructions
- 1
Heat the oil in a large saucepan over medium-high heat. Add the sliced onion and cook, stirring frequently, for 3–5 minutes or until softened and translucent.
- 2
Add the minced ginger and garlic. Cook for 1 minute, stirring frequently, until fragrant.
- 3
Stir in the turmeric, paprika, coriander, chili powder, garam masala, and salt. Cook for 30 seconds to bloom the spices.
- 4
Add the diced tomatoes and cook for 8–10 minutes, stirring often, until they break down and become soft and pulpy.
- 5
Pour in the vegetable broth, then add the chickpeas and coconut cream. Stir well and bring to a simmer.
- 6
Reduce heat to medium and cook for 15 minutes, stirring occasionally, until the sauce thickens.
- 7
Taste and adjust salt as needed. Remove from heat and let the curry sit for 5 minutes before serving.
- 8
Garnish with chopped cilantro and yogurt.
- 9
Serve with basmati rice or naan if desired.
FAQ
Nutrition (per serving)
Calories
340
Protein
9g
Fat
24g
Carbs
27g
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