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.

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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


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1In 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.

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2Heat ghee/vegan butter in a large saucepan.

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3Once melted butter is to sauté heat, toss in onions, celery, & carrots. Let sweat, covered, for 10 minutes on medium / low heat.

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4Stir in garlic, fresh ginger, red bell pepper, green onion and shallots.

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5Add all spices. Cook covered on medium/ low heat for 15 minutes. Check periodically to stir. If base sticks to the pan, lower the heat.

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6Deglaze pan with lime juice, then add stewed tomatoes, chickpeas, coconut cream and cilantro to pan. Stir.

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7Reduce heat to low to medium/low. Let curry stew for about 45 minutes, to thicken.

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8Salt and serve once the curry has thickened to desired consistency with rice or naan.

About this Recipe