Clean Eating Coconut Chickpea Curry Recipes

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VEGAN COCONUT CHICKPEA CURRY



Vegan Coconut Chickpea Curry image

To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.

Provided by Katie Webster

Categories     Healthy Vegetarian Curry Recipes

Time 20m

Number Of Ingredients 9

2 teaspoons avocado oil or canola oil
1 cup chopped onion
1 cup diced bell pepper
1 medium zucchini, halved and sliced
1 (15 ounce) can chickpeas, drained and rinsed
1 ½ cups coconut curry simmer sauce (see Tip)
½ cup vegetable broth
4 cups baby spinach
2 cups precooked brown rice, heated according to package instructions

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.
  • Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.

Nutrition Facts : Calories 470.9 calories, Carbohydrate 65.8 g, Cholesterol 3.8 mg, Fat 18 g, Fiber 10.7 g, Protein 10.9 g, SaturatedFat 8.2 g, Sodium 576.2 mg, Sugar 12.3 g

COCONUT CHICKPEA CURRY



Coconut Chickpea Curry image

Coconut Chickpea Curry A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat!

Provided by Modern Honey - www.modernhoney.com

Categories     Dinner

Time 30m

Number Of Ingredients 13

1 Tablespoon Coconut Oil ((or canola or olive oil))
1 large Onion ((finely diced))
4 Garlic Cloves ((minced))
1 medium knob Fresh Ginger ((grated and minced))
1 teaspoon Salt
1/2 teaspoon Pepper
1 to 1 1/2 Tablespoon Curry Powder
(1) 14.5 ounce can Full-Fat Coconut Milk ((in a can, may use lite))
(1) 14.5 ounce can Crushed Tomatoes
(1) 14.5 ounce can Chickpeas ((aka garbanzo beans, drained and rinsed))
1-2 fresh Lime Juice
Fresh Cilantro ((chopped))
Basmati Rice or Naan Bread

Steps:

  • Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder.
  • Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often.
  • Remove from heat and sprinkle with lime juice. Serve with basmati rice and sprinkle with fresh cilantro.

Nutrition Facts : Calories 39 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 390 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHICKPEA COCONUT CURRY



Chickpea Coconut Curry image

Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Chickpea Recipes

Time 30m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 small white onion, finely diced
2 teaspoons minced fresh ginger
1 clove garlic, minced
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt plus a pinch, divided
¼ cup tomato paste
1 14-ounce can reduced-fat or light coconut milk (see Tip)
1 15-ounce can no-salt-added chickpeas, rinsed
1 tablespoon lemon juice
Chopped fresh cilantro for garnish

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
  • Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.

Nutrition Facts : Calories 303 calories, Carbohydrate 24 g, Fat 20 g, Fiber 5 g, Protein 7 g, SaturatedFat 12 g, Sodium 480 mg, Sugar 7 g

CLEAN-EATING COCONUT CHICKPEA CURRY



Clean-Eating Coconut Chickpea Curry image

My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.

Provided by barbara

Categories     Main Dish Recipes     Curries     Vegetarian

Time 13h55m

Yield 4

Number Of Ingredients 16

1 ½ cups dried chickpeas
cold water to cover
1 onion, peeled and halved
salt to taste
¼ cup olive oil
1 large yellow onion, chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
freshly ground black pepper to taste
5 cloves garlic, minced
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
2 cups chickpea cooking water
1 (15 ounce) can coconut milk
1 cup plain dairy-free yogurt, or more to taste
¼ cup chopped fresh cilantro

Steps:

  • Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
  • Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
  • Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
  • Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
  • Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
  • Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
  • Divide curry amongst bowls and top with yogurt and cilantro.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 60.3 g, Fat 43.9 g, Fiber 16.1 g, Protein 21.2 g, SaturatedFat 22.9 g, Sodium 99.7 mg, Sugar 13.6 g

CREAMY COCONUT CHICKPEA CURRY



Creamy Coconut Chickpea Curry image

This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!

Provided by Jessica Hylton

Categories     Dinner

Time 45m

Number Of Ingredients 12

2 tablespoons coconut oil
1 medium red onion or yellow onion (diced)
14 ounces fresh or canned tomatoes (diced (400g))
sea salt & ground black pepper (to taste)
16 ounces canned chickpeas (drained & rinsed (454g))
3 garlic cloves (minced)
1 ½ tablespoons garam masala - I use this one
1 teaspoon curry powder I use this one
¼ teaspoon cumin
13.5 ounces canned coconut milk* ((383g))
2 teaspoons coconut flour (OPTIONAL**)
1 small lime (juice of)

Steps:

  • In a deep pot over medium-high heat, add the coconut oil.
  • Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  • Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
  • Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
  • Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

Nutrition Facts : Calories 225 kcal, Fat 9.4 g, Sodium 184.8 mg, Carbohydrate 28.5 g, Sugar 8.1 g, Protein 7.3 g, ServingSize 1 serving

3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY



3-Minute Coconut Chickpea Curry Recipe by Tasty image

Here's what you need: coconut cream, onion powder, garlic powder, ground ginger, cayenne, ground tumeric, garam masala, ground cumin, ground coriander, kosher salt, freshly ground black pepper, chickpeas, fresh spinach, lime juice, steamed rice, fresh cilantro

Provided by Matt Ciampa

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 16

1 cup coconut cream
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground ginger
1 pinch of cayenne
½ teaspoon ground tumeric
¼ teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
kosher salt, to taste
freshly ground black pepper, to taste
15 oz chickpeas, drained and rinsed
1 cup fresh spinach, chopped
½ lime juice
steamed rice, for serving
fresh cilantro, chopped, for garnish

Steps:

  • In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
  • Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
  • Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
  • Spoon the curry over steamed rice. Garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 70 grams, Fat 47 grams, Fiber 19 grams, Protein 24 grams, Sugar 68 grams

CLEAN-EATING COCONUT CHICKPEA CURRY



Clean-Eating Coconut Chickpea Curry image

My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric, ginger, garlic, and onion. You can make it in bulk and freeze. Add some greens like spinach, Swiss chard, or kale towards the end of the cooking time if you like. I serve this over a little bit of rice but it tastes great with pita as well or on its own.

Provided by barbara

Categories     Vegetarian Curry

Time 13h55m

Yield 4

Number Of Ingredients 16

1 ½ cups dried chickpeas
cold water to cover
1 onion, peeled and halved
salt to taste
¼ cup olive oil
1 large yellow onion, chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
freshly ground black pepper to taste
5 cloves garlic, minced
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
2 cups chickpea cooking water
1 (15 ounce) can coconut milk
1 cup plain dairy-free yogurt, or more to taste
¼ cup chopped fresh cilantro

Steps:

  • Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
  • Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
  • Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
  • Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
  • Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
  • Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
  • Divide curry amongst bowls and top with yogurt and cilantro.

Nutrition Facts : Calories 691.2 calories, Carbohydrate 60.3 g, Fat 43.9 g, Fiber 16.1 g, Protein 21.2 g, SaturatedFat 22.9 g, Sodium 99.7 mg, Sugar 13.6 g

CURRY COCONUT CHICKPEAS



Curry Coconut Chickpeas image

This recipe comes from the Fall 2008 issue of Clean Eating. It's nutty and creamy and has great flavor and texture and color. It's also vegan. This is just an all around beautiful dish. The nutritional values per serving are: 179 calories, 5 g fat, 27 g carbs, 6 g fiber, 5 g sugars, 7.5 g protein, 300 mg sodium, 0 mg cholesterol

Provided by Jennyliz

Categories     Beans

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

olive oil flavored cooking spray
1 cup napa cabbage or 1 cup bok choy, sliced
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup light coconut milk (shake can first)
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon curry powder
3/4 cup chickpeas, drained (low sodium, canned)
1/4 teaspoon sea salt
1 pinch fresh ground black pepper
1 tablespoon fresh basil, thinly sliced

Steps:

  • Preheat a nonstick frying pan, lightly coated with spray, over medium heat. Add napa cabbage; saute until cabbage shrinks down. Add onion and pepper; saute for 2 to 4 minutes.
  • Add 1 tablespoon coconut milk, along with garlic, ginger, and curry powder; saute for 2 minutes. Add remaining coconut milk, chickpeas, salt and pepper; heat until warm. Add fresh basil and serve.

Nutrition Facts : Calories 146.4, Fat 1.4, SaturatedFat 0.2, Sodium 566.1, Carbohydrate 29.2, Fiber 6.2, Sugar 3.9, Protein 5.9

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From cleaneatingmag.com


EASY COCONUT CHICKPEA CURRY - WATCH WHAT U EAT
2017-02-07 Instructions. Heat oil in a pan over medium heat. Add minced garlic until fragrant for about 30 sec. Then add onion and saute until translucent for about 2-3 min. Add diced tomatoes and cook until it gives a sauce-like consistency (4-5 min approx.) Now add paprika, curry powder, and cumin powder.
From watchwhatueat.com


30 MINUTE COCONUT CHICKPEA CURRY WITH TURMERIC - SCRATCH TO BASICS
2019-01-11 Instructions. Heat the coconut oil in a large pan. Add the curry powder and cook until fragrant (about 1 minute). Add your veggies to saute until slightly softened (about 3-6 minutes, depending on size of your diced veggies)
From scratchtobasics.com


EASY COCONUT CURRY CHICKPEAS (VEGAN - THESE HUNGRY KIDS
2021-10-16 Add chickpeas and coconut milk. Stir to coat chickpeas and break down coconut milk. Bring the mixture to a boil and then reduce to medium-low heat. Allow the curry chickpeas to simmer for about 8-10 minutes, until slightly reduced and thickened. Season to taste with additional salt or sriracha. Serve warm over rice or quinoa and top with fresh ...
From thesehungrykids.com


ONE POT COCONUT CHICKPEA CURRY - RECIPE GIRL
2014-11-04 Stir in the garlic and ginger and cook for 2 minutes. Add the spices from the cup and stir them into the onion mixture. Add the tomatoes and the chickpeas and saute for about 2 minutes. Take the pan off the heat and stir in the shaken coconut milk. Return the pan to the heat and bring to a gentle boil.
From recipegirl.com


CHICKPEA COCONUT MILK CURRY BEST RECIPES
How to cook chickpeas and coconut milk for chicken curry? Add cooked chickpeas and coconut milk to the curry and let it cook over medium heat for about 10 minutes, stirring occasionally. Let the veggies cook as per your liking. It might take anywhere from 10 to 15 minutes. You add more coconut milk to thin out the curry. Garnish the curry with ...
From findrecipes.info


THE CREAMIEST, QUICKEST COCONUT CHICKEN CHICKPEA CURRY
2018-04-16 Instructions. Heat a wok or your largest skillet over medium-high heat. Add 1 tablespoon coconut oil and cook chicken until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate. With the heat still on medium-high, melt another tablespoon of coconut oil in the wok.
From bgkyliving.com


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