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A creamy and filling vegan coconut chickpea curry. Super quick and easy to make.

30 Minutes.
AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients
 2 tsp Avocado oil or coconut oil
 1 Large onion
 3 Cloves garlic, minced
 2 tsp Garam masala
 1 tbsp Curry powder
 Cayenne pepper
 15 oz Chickpeas, drained
 15 oz Crushed tomatoes, undrained
 13.50 oz Coconut cream or full fat coconut milk
 23 tsp Maple syrup
 Sea salt
 12 Lime juice
 ¼ cup Cilantro (coriander), chopped
 Lime wedges, to garnish
Instructions
1

Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.

2

Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.

3

Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.

4

Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.

5

Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.

Recipe by: 40aprons.com

Ingredients

Ingredients
 2 tsp Avocado oil or coconut oil
 1 Large onion
 3 Cloves garlic, minced
 2 tsp Garam masala
 1 tbsp Curry powder
 Cayenne pepper
 15 oz Chickpeas, drained
 15 oz Crushed tomatoes, undrained
 13.50 oz Coconut cream or full fat coconut milk
 23 tsp Maple syrup
 Sea salt
 12 Lime juice
 ¼ cup Cilantro (coriander), chopped
 Lime wedges, to garnish

Directions

Instructions
1

Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds.

2

Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes.

3

Add the drained chickpeas and crushed tomatoes and simmer 5 minutes.

4

Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes.

5

Stir in the lime juice and cilantro. Serve over cauliflower or basmati rice with more chopped cilantro for garnish.

🥥 Thick Creamy Vegan Chickpea Coconut Curry