Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
This Chickpea Coconut Curry recipe is so incredibly hearty, full of vibrant colours and rich flavours. Everything you need to keep your belly full and happy fits in a single bowl, and you will have it ready in less than 20 minutes. This curry might become one of your favourite dinner options.
Chickpea curry is a recurrent meal at home not only because it’s easy and delicious, but I really have a thing for chickpeas. Well, chickpeas and any other kind of legume has direct access to my heart, so I cook with them often.
And, since there are so many different kinds, I never get bored of eating legumes. It is easy to be versatile and it is even easier to include them in your meals. You can make all sorts of dishes form chickpea curry to creamy dessert. The best part, legumes are super healthy and a great source of plant-based protein.
One of my favourite food combos is legumes with green leafy vegetables. You can use whatever leafy greens you have handy, add your favourite veggies, and get creative with the seasoning. It is that easy to get all the nutrients you need in a single bowl.
When we have kids and busy lives, recipes like this chickpea curry make keeping up with a vegan lifestyle so much easier. It’s versatile enough that we can switch it up if we need to, it’s super healthy, affordable, and easy to make.
I made this recipe with ingredients I already had in my kitchen. It came out so delicious that I had to write it down so I could recreate it and not miss a step. For the veggies, I used shallot, red bell pepper, and spinach, very simple.
I wanted to have a creamy super flavourful curry sauce. I mixed a bunch of spices with vegetable broth, coconut milk, and my secret ingredient, peanut butter. The peanut butter will give it the perfect consistency, it will add a hint of the typical nutty taste you can find in some Asian dishes, and while it is not a lot, you get an extra little bit of protein there.
Also, coconut milk is super important for this recipe. It has such an amazing taste and it enhances all the other flavours that make this chickpea curry so delicious. And coconut milk is loaded with health benefits such as improving digestion, reducing inflammation, protecting cardiovascular health, and increasing energy, among others.
There are many benefits, but it also has a relatively high content of certain saturated fats. For this reason, I always try to be deliberate about how I use coconut milk in my recipes. Also, if you are concerned about your calorie intake, coconut milk has quite a few so make sure you use it in moderation.
Finally, and to make it a well-rounded meal we just need a side of brown rice. Serve your chickpea curry straight out of the pan while is still steaming. You and your family will love this easy and heart-warming recipe!
For the rice
For the curry
|Amount Per Serving|
|Calories 462||From Fat 118|
|% Daily Value*|
|Total Fat 13g||20.1%|
|Saturated Fat 5g||24.3%|
|Trans Fat 0g|
|Total Carbohydrate 74g||24.6%|
|Dietry Fiber 11g||46%|
|Vitamin A 7741.96IU||154.8%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 1.27mg||63.7%|
|Vitamin C 54.89mg||91.5%|
|Vitamin D 0IU||0%|
|Vitamin E 5.19mg||17.3%|
|Vitamin K1 199µg||248.8%|
|Folic Acid 11.79µg|
|Pantothenic acid 1.6mg||16%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.