Budget-friendly, super healthy and so full of flavor- this easy chickpea coconut curry recipe is an absolute must-try.
I don’t know about you, but when it comes to fixing a quick meal, I always turn to curries. They are so versatile- they go with literally anything and are loaded with flavor and deliciousness.
And with that, I recently tried my hands at this creamy yet spicy chickpea coconut curry. It took literally minutes to prep and I was amazed at the results. Plus, it is actually a decent curry to try making especially if you’re looking for a vegetarian curry to dig into on a weeknight.
Tempted to give it a try? Here’s all you need to know about it before you do.
What Else Can I Add to Chickpea Coconut Curry?
This classic chickpea coconut curry already has zucchini and green beans thrown in, but you can always add in some more veggies of your choice to make it even more nutritious and healthy.
Include leafy greens like spinach and kale, cruciferous veggies like cauliflower or broccoli, or add in some classics like potatoes, tomatoes, bell peppers, and carrots.
Can I Skip the Coconut Milk?
Coconut milk is actually the essence of this curry. Not only does it lend the curry a nice creaminess in terms of texture and flavor, but also makes it a healthier meal choice. However, if you don’t have coconut milk, you can whisk some fresh yogurt and add it into the curry, or use some cream to give the curry that richness you want it to have.
Tips to Make the Chickpea Coconut Curry
Think you’re all set to give the curry a try in your kitchen? Keep these additional tips and tricks in mind to nail the recipe.
- Want to have an extra depth of tangy flavor in your curry? You can saute some tomato puree or tomato paste in the oil for a few minutes before you add the coconut milk mixture into it.
- While you can always stick to using canned chickpeas, using raw chickpeas that have been soaked overnight and then boiled with a bit of salt is much healthier.
- If your curry feels mildly spiced, and you want to lend it some more flavor, you can add a teaspoon of garam masala powder or any allspice or curry powder into it, and let it simmer for a few extra minutes before you take it off heat.
- Don’t forget to garnish the curry with a generous sprinkle of chopped coriander leaves and some lemon juice for a bit of freshness.
How to Serve the Curry
Your chickpea coconut curry tastes best when served with some steamed rice on the side. If you want it to be a veggie-loaded meal, you can team it up with cauliflower rice instead. Another great idea is to pair the curry up with some roti or a flatbread of your choice.
If you’re making the curry as a part of a complete meal that you’re planning to serve some guests, you might want to serve it with a nice appetizer or a first course like some flavorful pan-fried sesame salmon or a fresh salad like this crispy honey ginger salad.
Easy Vegan Chickpea Coconut Curry
- 2 tbsp oil
- 1 ½ cup unsweetened coconut milk
- 1 cup zucchini, sliced
- 4-5 green beans, chopped
- 4 cloves garlic
- 2-3 jalapenos
- 1 cup coriander leaves
- 1 tsp cumin seeds
- 1 lemon
- salt to taste
- Start by blending together the garlic, jalapeno, coriander and coconut milk together in a food processor.
- Heat oil in a pot and add the cumin seeds and shallots and let them fry for a few minutes.
- Next, add the chopped green beans and let them saute for 2-3 minutes.
- Then, add in the sliced zucchini and let them saute for 3-5 minutes.
- Add the coconut milk mixture, chickpeas and season with salt.
- Let the curry simmer for 5-7 minutes and take it off heat. Top with a generous squeeze of lemon juice and chopped coriander before you serve.