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5 from 3 votes

Coconut Chickpea Curry

You will love this creamy chickpea curry that is a simple one-pot recipe. This dish is ready in just 20 minutes and is the perfect weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Lunch/Dinner
Cuisine: Indian
Diet: Vegan
Servings: 4
Calories: 299kcal
Author: Allie Petersen

Ingredients

  • 1 tablespoon coconut oil or vegetable oil
  • 1 medium white or yellow onion diced
  • 2 cloves minced garlic
  • 1.5 tablespoon curry powder
  • 1 teaspoon cumin
  • 15 oz can of crushed tomatoes
  • 2 cans (15 oz) chickpeas drained and rinsed
  • 13.5 oz can of full-fat coconut milk
  • 1 tablespoon peanut butter
  • ½ tsp baking soda
  • ½ teaspoon salt add more to taste
  • squeeze of half a fresh lime

Optional Sides & Toppings

Instructions

  • SAUTÉ ONION & SPICES:
    In a large pan, heat the coconut oil over medium-high heat. Add the onion and sauté for 3-4 minutes. Add the garlic and cook for another minute.
    Add the curry powder and cumin, mix well until onion is coated, and toast for 30 seconds.
    *If you like heat, add in ½ teaspoon of red pepper flakes at this time
    1 tablespoon coconut oil, 1 medium white or yellow onion, 2 cloves minced garlic, 1.5 tablespoon curry powder, 1 teaspoon cumin
  • SIMMER CHICKPEAS:
    Pour in the crushed tomatoes, coconut milk, chickpeas. Stir in peanut butter and baking soda. Bring to a boil, then simmer for about 10 minutes, stirring occasionally. Finish off with a squeeze of lime juice and salt. Add more salt to taste.
    15 oz can of crushed tomatoes, 2 cans (15 oz) chickpeas, 13.5 oz can of full-fat coconut milk, 1 tablespoon peanut butter, ½ teaspoon baking soda, ½ teaspoon salt, squeeze of half a fresh lime
  • SERVE:
    Serve with rice and/or naan. Sprinkle with chopped cilantro. Enjoy!

Notes

Why add baking soda?
Baking soda helps soften the chickpeas. This will save us time so we don't have to simmer the chickpeas for 20+ minutes. 
Why add peanut butter?
Just 1 tablespoon of peanut butter helps round out the acidity of the tomatoes. I know, it sounds a little odd, but trust me - this really makes a difference! 
Other tips:
  • Store leftovers in the fridge in an airtight container for 3-4 days. This recipe is very freezer friendly! Freeze for up to 3 months. 

Nutrition

Calories: 299kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 601mg | Potassium: 636mg | Fiber: 4g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 6mg