Vegan Coconut Chickpea Curry Recipes

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

Ingredients

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

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

Ingredients

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

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