If you want a meal that’s healthy and full of flavour then you need to try this chickpea coconut curry. I love the addition of lime juice and coconut milk along with all the delicious spices! you could use any protein in this dish, tofu or vegan “chicken” would be great!
You can find the video on how I made this recipe along with more vegan recipes on my Instagram @veganshannon
- COCONUT CHICKPEA CURRY -
Serves 2
You will need:
- 1 tbsp olive oil
- 1 tsp garlic
- 1 tsp ginger
- 1/2 onion, diced
- 1 can of chickpeas, drained and rinsed
- 2 tbsp curry powder
- 1 tsp coriander
- 1/2 tsp cumin
- 2 tsp chilli flakes
- 1 tsp turmeric
- 2 tsp paprika
- 1 can of chopped tomatoes
- 1/4 can of coconut milk
- lime juice
Method:
1. Add the olive oil to a pan on medium heat along with the garlic and ginger.
2. Add the diced onion and cook for a few minutes.
3. Drain and rinse the chickpeas and add them to the pan.
4. Sprinkle all of the spices on top and mix to combine. Cook for 5 minutes.
5. Add the chopped tomatoes and coconut milk and cook for a further 10 minutes.
6. Adjust the spices to your taste and squeeze some lime juice into the curry.
7. Serve between 2 with some rice and enjoy!
You will need:
- 1 tbsp olive oil
- 1 tsp garlic
- 1 tsp ginger
- 1/2 onion, diced
- 1 can of chickpeas, drained and rinsed
- 2 tbsp curry powder
- 1 tsp coriander
- 1/2 tsp cumin
- 2 tsp chilli flakes
- 1 tsp turmeric
- 2 tsp paprika
- 1 can of chopped tomatoes
- 1/4 can of coconut milk
- lime juice
Method:
1. Add the olive oil to a pan on medium heat along with the garlic and ginger.
2. Add the diced onion and cook for a few minutes.
3. Drain and rinse the chickpeas and add them to the pan.
4. Sprinkle all of the spices on top and mix to combine. Cook for 5 minutes.
5. Add the chopped tomatoes and coconut milk and cook for a further 10 minutes.
6. Adjust the spices to your taste and squeeze some lime juice into the curry.
7. Serve between 2 with some rice and enjoy!
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