Delicious Coconut Curry Chickpeas
Vegan comfort cuisine in a bowl: coconut curry chickpeas. Rice is served alongside the chickpeas, which are cooked in a coconut curry sauce. Dinner was tasty, quick, and simple!
This is a recipe that you will want to make again and again. Made with common cupboard ingredients, it takes less than 30 minutes to prepare and is incredibly cozy. These Chickpeas with Coconut Curry are incredibly tasty, filling, and cozy. The ideal warm vegan supper!
Instruction
Cook the Veggies
Heat a skillet over medium heat to melt the vegan butter. Add the dry seasonings, onion, garlic, and ginger. Simmer for three minutes.
Braise the Chickpeas
Add a can of crushed tomatoes, a can of coconut milk, and a dash of soy sauce to complete the sauce. Add two cans of rinsed and drained chickpeas and bring to a boil. Simmer the chickpeas for around fifteen minutes on low heat. As it cooks, the sauce should get thicker!
Taste the sauce one last time and add some chopped cilantro before serving. As needed, add more soy sauce or salt.
Serving Coconut Curry Chickpeas
My favorite way to have these coconut curry chickpeas is with hot rice and naan on the side. The naan is ideal for mopping up and dipping into that amazing sauce.
The sauce has a rich, creamy flavor. The lentils are soft. When you want something comforting but don’t want to spend a lot of time in the kitchen, this is the ideal supper!
Delicious Coconut Curry Chickpeas
Course: LunchCuisine: AsianDifficulty: Easy4
servings10
minutes20
minutes586
kcalVegan comfort cuisine in a bowl: coconut curry chickpeas. Rice is served alongside the chickpeas, which are cooked in a coconut curry sauce. Dinner was tasty, quick, and simple!
Ingredients
2 tablespoons vegan butter or sub olive oil
1/2 yellow onion diced
1 tablespoon fresh ginger minced
1 tablespoon yellow curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
salt to taste
1 15-ounce can crushed tomatoes
1 15-ounce can coconut milk
1-2 tablespoons low sodium soy sauce to taste
2 15-ounce cans chickpeas drained and rinsed
2 tablespoons cilantro chopped
2 cups cooked rice for serving
naan for serving
Directions
- Heat a skillet over medium heat to melt the vegan butter. Add the dry seasonings, onion, garlic, and ginger. Simmer for three minutes.
- Add the soy sauce, coconut milk, and smashed tomatoes. Heat till it boils, then add the chickpeas and simmer for 15 minutes. Simmering the sauce should cause it to thicken. Once the cilantro has been added, taste and adjust the seasonings.
- Serve hot with naan on the side and over rice.
