Vegan Coconut Chickpea Curry
After traveling, holidays, and just generally eating a lot of processed food the last few weeks, I'd begun feeling sluggish and just kind of gross. Right after Thanksgiving my husband Drew and I committed to eating healthy, whole foods for 30 days to get a little balance back in our lives! While I love a good salad as much as the next herbivore, in the winter I want something warm and comforting and I don't want "healthy" to mean boring. That's where this Coconut Chickpea Curry steps in!
I'm in love with Indian spices and flavors and curry is one of the easiest dishes to make when I want something delicious comforting with minimal effort. The curry can all be made in one pot and all of the flavors and spices stew together wonderfully. The only effort involved is dicing up the ingredients. I've even used pre-minced garlic, canned tomatoes, and one cup microwave ready rice when I'm feeling extra lazy to make this dish even easier! It's the perfect fall and winter comfort food.
On top of being easy to make and delicious this meal has some serious health benefits! Chickpeas are incredibly nutritious. They contain lots of fibre, protein and iron, as well as other healthy nutrients like B6 and manganese. Chickpeas help to make you feel full, give a boost to your digestion, keep blood sugar levels stable, increase protection against diseases like heart disease and cancer.
Coconut milk also packs some nice health benefits since Vitamins C, E and many B vitamins are abundant in it. It's also rich in magnesium, potassium, phosphorous and iron. Full-fat coconut milk is high in calories though, so it's better to have a lite version and Forks Over Knives lists coconut products as whole foods to eat sparingly, so you don't go overboard with the fats.
So, hopefully I've convinced you of why you should be eating this delicious and healthy recipe. Now on to the recipe!
Coconut Chickpea Curry
A flavorful and comforting dish
Makes: 4 Cups
- 2 tablespoons coconut oil
- 1 cup water
- 1 large yellow onion, diced
- 1 tomato, diced (if using canned, drain the tomatoes)
- sea salt & ground black pepper, to taste
- 16 ounces/454g can chickpeas, drained
- 3 garlic cloves, minced
- 1/2 teaspoon tumeric
- 1 tablespoon red curry paste
- 1/4 teaspoon cumin
- 1 teaspon maple syrup
- 2 13.5 ounces/400mg can lite coconut milk
- 2 teaspoons coconut flour
- 1 small lime or 2 tablespoons apple cider vinegar
- 1 cup basil leaves, chopped
- 1 cup jasmine or basmati rice
- Add the rice, water and a pinch of salt to a pot and bring to a boil. When the water is boiling put a lid on it, reduce the heat to low and cook for another 10-15 mins.
- While the rice is cooking, in a deep pot over medium heat, add the coconut oil. Then, add in the onions and cook until translucent and fragrant, stirring often. About 5 minutes. Next add in the minced garlic and curry paste and saute for another 1 to 2 minutes.
- Add in the chickpeas, tomatoes, and cumin and stir to combine.
- Add in the coconut milk and tumeric and stir until the curry paste is disolved. Taste and add more curry paste if desired. Bring the curry to a boil and then reduce to medium-low and let the curry simmer for 10 to 15 more minutes.
- Add the chopped basil, maple syrup, lime juice and salt and pepper to taste. Remove the curry from heat and serve with the rice!