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Chickpea Coconut Curry Recipe

Name: Chickpea Coconut Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1/2 medium onion (chopped finely); 3 cloves garlic (minced); 1 heaped tablespoon Thai red curry paste; 2 (19 fluid ounce) cans chickpeas (drained); 1 heaped tablespoon curry powder; Juice of 1/2 lime; 1 (13.5 ounce) can coconut milk (I used full fat); Handful fresh basil (sliced thin); Generous handful cilantro (chopped); Salt & pepper (to taste); Lime wedges for serving

Salt & Lavender

This quick and easy vegan chickpea coconut curry is ready in less than 15 minutes! It's fresh, healthy, and delicious. Great served over rice!

Ingredients

1 tablespoon olive oil

1/2 medium onion (chopped finely)

3 cloves garlic (minced)

1 heaped tablespoon Thai red curry paste

2 (19 fluid ounce) cans chickpeas (drained)

1 heaped tablespoon curry powder

Juice of 1/2 lime

1 (13.5 ounce) can coconut milk (I used full fat)

Handful fresh basil (sliced thin)

Generous handful cilantro (chopped)

Salt & pepper (to taste)

Lime wedges for serving

Method

If making this with rice I'd get the rice started before you start cooking the curry.

Add olive oil to a medium-to-large pot and sauté the onion for 5-7 minutes over medium-high heat.

Stir in the garlic and red curry paste. Cook for 30 seconds.

Add the chickpeas, curry powder, lime juice, and coconut milk to the pot. Reduce the heat to medium and let the curry warm through. Season with salt & pepper as needed.

Add the basil and cilantro before serving. I served this dish with rice and the lime wedges.

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