Any curry lovers out there? Great. This coconut chickpea curry is loaded with delicious vegetables cooked in a delicious sauce that is full of flavour!
What makes this curry delicious?
1. Coconut milk
Adding coconut milk to curries is a great way to add some creaminess to the sauce. Plus it has a delicious, slightly sweet flavour that complements the vegetables and spices used in this recipe.
2. Chickpeas
Chickpeas give a great source of plant-based protein and give this curry a beautiful consistency. I love to use chickpeas in cooking and have many recipes containing them. If you are a chickpea lover like me, have a look at some of my other recipes. I think you’d really like my Chickpea ‘Tuna’ Sandwich and Traditional Chickpea Falafels.
I prefer to use dry chickpeas as opposed to canned chickpeas. Unless I’m running short of time, in which case I’ll opt for the canned alternative.I find it more cost effective and is a great way to reduce waste. If you like to know more about how to use dried chickpeas in cooking take a look at my post.
3. Spice mix
It might seem like a lot of ingredients but investing in herbs or spices is a great way to expand your creativity in the kitchen. This 6 ingredient spice mix is very easy to make if you have all the ingredients. What’s in the spice mix, you ask?
- Coarse pepper
- Cumin
- Paprika powder
- Curry powder
- Cinnamon
- Salt
I love to buy my herbs and spices in bulk. Then, I fill up small glass jars that I’ve saved over time and put them somewhere accessible in the kitchen. I find it much more cost effective than buying small batches at the supermarket.
Like this Coconut Chickpea Curry?
Coconut Chickpea Curry
Ingredients
- ¾ cup dry chickpeas soaked overnight, or substitute for 1 can – see notes
- 2 cups jasmine rice
- ½ cup olive oil
- 3 medium brown onion finely diced
- 8 cloves garlic minced
- 1 red bell pepper finely diced
- 2 medium carrot finely chopped
- 1 head broccoli cut into small florets
- 1 inch fresh ginger minced
- 2 cups boiling water
- ⅔ cup tomato passata
- ½ cup coconut cream
- 1 handful fresh coriander (finely chopped *optional)
Spice mix
- 2 tsp cumin
- 1 tsp paprika powder
- 2 tsp curry powder I used mild but you can use hot
- ⅓ tsp cinnamon
- 4 tsp salt
- ⅓ tsp coarse pepper
Instructions
- Soak the dry chickpeas overnight in plenty of water. The chickpeas should at least double in size.
- Cook the rice in 4 cups of water.
- While the rice is cooking, add the oil, onion and garlic to a large pan and cook on medium-high heat for about 10 minutes. This may seem like a long time, but this is the foundation of any good curry in my experience.
- Add the bell pepper, stir and cook for about 2 minutes until the pepper starts to reduce down and release some of its redness.
- Next add the carrot, broccoli, ginger and the spice mix. Stir well and cook for about 5 minutes.
- Then add the tomato passata, chickpeas, water and stir well. Cover with the lid and simmer for about 10 minutes.
- Add the coconut cream, simmer for another minute and you’re done! Serve the curry with rice and sprinkle some fresh coriander on top (this is optional).
More recipes
For more easy and delicious recipes, have a look at my latests posts:
