Ola my friend! 💕 Happy Valentine’s Day! 💕 I hope I am not too late! Today I’m going to share with you THE best vegan coconut chickpea curry you will ever taste. I feel love in the air. Just a warning that you may fall in love with this curry. It’s healthy, vegan friendly, and most importantly so delicious.
This coconut chickpea is easy to make and the perfect meal for anytime of the year. However, it honestly feels like a cheat day food. My mind went straight to goat meat curry. This is one of my favorite curries for goat meat curry because I also love Goat Karahi which is usually tomato based without creams or yogurt. So guess what I’ll be making once my vegan season is over July 2024? Correct! … if you said Goat Curry.
I know I shared my 2024 Eating Healthy Eating Phase Chart here. But this whole plan is subject to change. Keeping this post short as possible, here are some pictures, key benefits and the recipe!
Coconut Chickpea Curry Recipe Gallery
Health Benefits
Here are my favorites for chickpeas (the King of the vegan diet in my opinion):
- has a low glycemic index which is great news for diabetics as it helps regulate your blood sugar.
- excellent digestion support thanks to being high in soluble fiber (raffinose) which ensures healthy bowel movements and gut health.
- super abundant source of protein which gives me the best boost of energy ever and literally calms my nerves when I’m concerned about getting enough protein during my vegan seasons.
Read more details here and here.
Until Next Time
Well, what do you think? Please drop a comment below or email me. I would love to hear your feedback and/or stories. You now have everything you need to make the best coconut chickpea curry. Without this recipe, you would miss the chance to fall in love with a delicious dish. If you need a fun salad idea then check out this crispy fried tofu lime red kale salad.
Well, I will take my leave for now. I look forward to our time together again soon. Be inspired to have an appetite to Live and Live well.
Adaeze
Vegan Coconut Chickpea Curry Recipe
Equipment
- ▢ Soup / Stockpot (approx 6 qts)
- ▢ Wok / Frying Pan / Saute Pan
- ▢ Chopping Knife
- ▢ Basting Spoon (preferably stainless steel)
- ▢ Chopping / Cutting Board (medium / large)
- ▢ Crockpot (optional)
- ▢ Measuring spoons
- ▢ Storage Containers / Meal Prep Containers (optional)
Ingredients
Legumes
- ▢ Dry Chickpeas – 1 lb (soaked overnight)
Vegetables
- ▢ Yellow Onion – 4 to 5 small/medium
- ▢ Roma Tomatoes – 4 small/medium
- ▢ Tomato Paste – (1) 6 oz can
- ▢ Minced Garlic – 1 to 2 tbsps
- ▢ Red Skin Potatoes – 6 small/medium
- ▢ Baby Portabella Mushrooms – (1) 8 oz carton
- ▢ Fresh Ginger Root Slices – 1 tbsp
- ▢ Green Bell Pepper – 1 medium/large
- ▢ Jalapeno Peppers – 2 small (optional)
Seasonings / Spices
- ▢ Pink Himalayan Salt – 1 to 2 tbsps (or to taste)
- ▢ Ground Black Pepper – 1 tsp (or to taste)
- ▢ Ziyad Seven Spice Blend – 1 tbsp
- ▢ Lebanon Valley Beryani Spices – 1 tbsp
- ▢ Blue Mountain Jamaican Curry Powder – 1 tbsp
- ▢ Cumin Powder – 1 tsp
- ▢ Whole Coriander Seeds – 1 tsp (optinal)
Oils / Creams
- ▢ Olive Oil – 1 tbsp
- ▢ Coconut Cream – (1) 13.5 fl oz (organic)
Instructions
- Gather all ingredients and equipment.
- Wash and rinse all vegetables well.
- Chop all vegetables and set aside.
Stovetop Method
- Add soaked / prepped chickpeas, red potatoes and about 4 cups of water to the stockpot. Place on medium heat.
- Add oil, garlic, ginger, and coriander seeds to the saute pan and saute over medium – high heat for about 2 minutes.
- Next, add the onions, mushrooms, bell peppers, jalapeno peppers, and tomatoes to the saute pan and saute for about 3 minutes.
- Finally, add all seasonings and spices to the saute pan and mix well into the vegetables for about 5 minutes.
- Add the curried vegetables to the stockpot with the chickpeas and red potatoes. Stir well.
- Next, add the coconut cream and tomato paste to the stockpot. Stir well.
- Allow the curry to cook on medium heat for about 30 minutes.
Crockpot Method
- Add soaked / prepped chickpeas, red potatoes and about 4 cups of water to the crockpot. (Note: if you prepped your chickpeas in the crockpot then you can use the chickpea water. Leave about 1/4 of the water and pour out the rest.)
- Follow Steps 2-4 under the Stovetop Method
- Add the curried vegetables to the crockpot with the chickpeas and red potatoes. Stir well.
- Next, add the coconut cream and tomato paste to the stockpot. Stir well.
- Cook the chickpea curry in the crock pot using the beans setting, high pressure and high temperature settings.
Prepping Dry Chickpeas (Quick Method for Non-soaked)
- Rinse dry chickpeas well.
- Add chickpeas to the crockpot and fill the crockpot with about 8 cups of water.
- Cook the chickpeas in the crock pot using the beans setting, high pressure and high temperature settings.
Prepping Dry Chickpeas (Soaking Method)
- Rinse dry chickpeas well.
- Add chickpeas to a large bowl and fill the bowl with about 8 cups of water.
- Allow to sit overnight in the refrigerator.
Notes
- Adjust the amount of ingredients and seasonings per your preferences.
- Cleaning your vegetables is critical. Use a brush like this one.
- The servings this recipe yields depends on the appetite of those who eat it 🙂
- Use Garam Masala instead of the Seven spices and Beryani spices. These all have common spices i.e. cardamom, cinnamon, cloves, cumin, black pepper, and coriander.
- I love Blue Mountain Jamaican Curry Powder. However, if you must use another brand or better yet make your own curry powder then you want to be sure to have the common spices i.e. turmeric, black pepper, coriander, fenugreek, cumin, ginger, cloves.
- Feel free to use grape seed or coconut oil instead of olive oil
- Canned chickpeas (low sodium) are a great alternative to dry chickpeas that have to be prepped and cooked.
- Squeezing a little lime over the curry to your taste adds a great citrus kick.
- Serve with Naan or Iraqi bread, Quinoa or Brown Rice,
- Fresh slices of cucumbers and tomatoes on the side also pair well with this curry.
- This is one of the best curry bases for goat meat curry.
- BTW if you haven’t noticed, I’m generous with my spice qty because I love my curry to have a strong and powerful flavor.
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