Coconut Chickpea Curry

Maggie May Schill


A tip,this recipe can be made vegan by substituting vegan butter with the ghee.
I find this recipe goes smoother if you do 100% of all your veggie chopping and prep before you even begin heating the pan. The veggie prep is very time consuming on this one.
I suggest naan as the dide, it goes perfect.
Other than that,don't rush it. Slow. Loving care.

pinch tips: How to Use Hand & Stand Mixers


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1 Hr 20 Min


1 Hr 40 Min


Stove Top



1 Tbsp
ghee or vegan butter
1 medium
white onion, minced
1 c
celery, minced
4 small
over-ripe tomatoes, cleaned and diced
1 c
fresh cilantro, chopped
2 medium
carrots, peeled ad diced
1 medium
shallot, minced
1 medium
red bell pepper, minced
6 clove
garlic, minced
2 tsp
fresh ginger, finely minced
2 medium
green onions, chopped thin
2 c
cooked chickpeas (or one 15 ounce can)
1 1/2 c
coconut cream
1 1/2 Tbsp
lime juice
1/2 c
vegetable broth


2 tsp
garam masala
1/2 tsp
ground ginger
1/2 tsp
garlic powder
1/4 tsp
red pepper flakes (or more if you like it hotter)
1 1/2 tsp
ground turmeric
1/4 tsp
ground mustard
1/2 tsp
ground black pepper
1/4 tsp
ground paprika
1 tsp
ground cumin
salt to taste

Directions Step-By-Step

In a small saucepan, add diced tomatoes, veggie broth and a pinch of salt. Stew, covered, over low heat for at least an hour. Set aside.
Heat ghee/vegan butter in a large saucepan.
Once melted butter is to sauté heat, toss in onions, celery, & carrots. Let sweat, covered, for 10 minutes on medium / low heat.
Stir in garlic, fresh ginger, red bell pepper, green onion and shallots.
Add all spices. Cook covered on medium/ low heat for 15 minutes. Check periodically to stir. If base sticks to the pan, lower the heat.
Deglaze pan with lime juice, then add stewed tomatoes, chickpeas, coconut cream and cilantro to pan. Stir.
Reduce heat to low to medium/low. Let curry stew for about 45 minutes, to thicken.
Salt and serve once the curry has thickened to desired consistency with rice or naan.

About this Recipe