Chickpea Curry

Here we have a basic coconut chickpea curry recipe here and it is the perfect easy, budget-friendly, nutritious recipe.

This tasty vegan curry starts with an aromatic base of onion, garlic, ginger and peppers cooked down with madras curry powder and a house-blended garam masala (but store bought it great too). Creaminess is then added in the form of coconut milk, and heartiness is delivered by chickpeas.

I added kale into this dish because it is the perfect green to hold it’s own.

This dish is enjoyable with a blend of white basmati and black rice, for soaking up every last drop of the curry, but you can serve it with any grain you wish to use on the side.

I crave this dish now on the regular and once you make it for yourself, I am sure you will too!

Chickpea Curry

Ingredients

• 1 tbsp coconut oil

• 1 large yellow onion, diced

• 3 cloves garlic minced

• 1 inch fresh ginger peeled and minced or grated

• 1 tbsp garam masala

• 1 tbsp madras curry powder

• 1/4 tsp ground turmeric

• 1/4 tsp cinnamon

• 1/8 tsp ground black pepper

• 1/4 tsp cayenne pepper

• 1/4 tsp salt (plus more to taste)

• 2 red peppers, diced

• 2 cups curly kale, finely chopped

• 1 and 1/2 cups full-fat coconut milk (or 1 14-oz. can)

• 1 and 3/4 cups cooked chickpeas (or 1 16-oz. can; drain and rinse before using)

• 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)

Instructions

1. In a large pan, heat the coconut oil over medium-high heat. Add the onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.

2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, curry, turmeric, cinnamon, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.

3. Add the peppers to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the peppers are starting to soften up a little bit. Then, add the kale for 3-5 minutes until it cooks down.

4. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.

5. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt. Serve hot, over rice or other accompaniments of choice, I usually eat this with forbidden rice.