My easy Chickpea Coconut Curry recipe (VGN & GF)

I frequently crave hearty and comfort foods such as a good coconut curry. This coconut chickpea curry recipe always manages to satisfy my cravings and, therefore, I just though I’d share it with you guys. It is tasty, effortless to makeand nutrient-dense. Plus, believe me, you can’t really get it wrong.

 

Now off to what matters: what are the ingredients and directions of cooking it?

Ingredients:

  • 1 medium onion, finely sliced
  • 300-400 chickpeas, drained and rinsed
  • 100gr button white mushrooms, sliced
  • 150gr carrot, cut in half and then sliced
  • 2 medium tomatoes, roughly chopped (you can also used the equivalent in canned tomatoes)
  • 2 handfuls of sugar snaps
  • 5 cobs of baby corn, cut into short lenghts
  • 3 handfuls of fresh spinach leaves
  • 100gr of red capsicum, sliced
  • 100gr of yellow capsicum, sliced
  • 400ml of canned coconut milk
  • 100gr of firm organic Tofu (optional)
  • 1 tsp of garam masala
  • 1 tsp turmeric
  • 1 tsp of ground black pepper
  • 1 tsp ground ginger
  • Salt to taste
  • 1 small handfull of fresh cilantro
  • Lemon/lime

 

Cooking directions:

  1. Heat some water in a large pan and add the onion finely sliced. Cook until softened, it should take about 10 mins. Add all spices and stir to combine them properly. Cook for 3 mins, then pour in the chopped tomatoes, using a wooden sppon to break them up, and simmer for 10 mins.
  2. Pour in the coconut milk and add some salt to taste. Bring to the boil and simmer for a further 15 mins until the sauce becomes thick.
  3. Tip in the chickpeas, the carrot, fresh spinach leaves, yellow and red capsicum, baby corn and green beans (all previously boiled until tender-crisp), and warm through. Cook, stirring frequently, for a further 7-10 minutes.
  4. The tofu is totally optional in this recipe. When I use it, I like to cut it in small cubes and bake it in the oven with some mustard. However, in case you prefer, you can also tip the tofu cubes in when you add the chickpeas and the veggies to the pan.
  5. Taste and adjust seasoning if needed and as per your preference.
  6. Serve over some rice (white or brown) or quinoa and garnish with fresh lemon or lime juice and fresh coriander leaves.

 

image4-2

For an incredibly flavourful curry is important to have the right blend of flavours and textures. This is quite a versatile recipe but I find that using these veggies, herbs and spices, makes it very rich in flavour, wholesome and satisfying.

If you try this recipe please let me know in the comment section below. Also, do you have a different coconut curry recipe that is also vegan? As a curry lover, I am always open to need recipe ideas! 🙂

Much Love,

Blissfully Grateful

4 thoughts on “My easy Chickpea Coconut Curry recipe (VGN & GF)

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