With creamy and comforting (but still healthy!) flavors. this vegan curry comes together very quickly, making it a great weeknight dinner option. The chickpeas make this entrée light but still packed with protein, and the coconut milk makes it rich and creamy without all of the calories.
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the onion and cook, stirring occasionally, until translucent, 5 – 7 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the curry powder, garam masala, and cayenne powder, if using; cook for 1 – 2 minutes.
Stir in the chickpeas and tomatoes; simmer for 5 minutes. Stir in the coconut cream, maple syrup and salt; simmer for 5 – 10 minutes, until sauce has come together and is slightly thickened. Off the heat, stir in the lime juice and cilantro. Season with salt and pepper to taste.
Serve over cooked basmati rice, with extra lime wedges for serving and warm vegan naan bread on the side.
Vegan Chickpea Coconut Curry
Serves 4
If you’re vegan and serving naan bread with this dish, make sure to check that your naan is vegan. Most naan is made with yogurt and/or milk, which are not vegan-friendly ingredients.
1 tablespoon olive oil
1 yellow onion, diced
3 garlic cloves, chopped
1 tablespoon curry powder
2 teaspoons garam masala
Pinch cayenne powder, optional
15 ounce can chickpeas, drained
15 ounce can diced tomatoes
13.5 ounce coconut cream or coconut milk (not light)
1 tablespoon maple syrup
2 teaspoons kosher salt
2 tablespoons lime juice
¼ cup chopped cilantro
Lime wedges, for serving
Cooked Basmati rice, for serving
Vegan naan, for serving
Heat the oil in a large skillet over medium-high heat. When the oil is shimmering, add the onion and cook, stirring occasionally, until translucent, 5 – 7 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the curry powder, garam masala, and cayenne powder, if using; cook for 1 – 2 minutes. Stir in the chickpeas and tomatoes; simmer for 5 minutes. Stir in the coconut cream, maple syrup and salt; simmer for 5 – 10 minutes, until sauce has come together and is slightly thickened. Off the heat, stir in the lime juice and cilantro. Season with salt and pepper to taste.
Serve over cooked basmati rice, with extra lime wedges for serving and warm vegan naan bread on the side.
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