coconut chickpea curry

NakedMaggie avatar
By Maggie May Schill
from Jacksonville, FL

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.

serves 4
prep time 1 Hr 20 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For coconut chickpea curry

  • BASE
  • 1 Tbsp
    ghee or vegan butter
  • 1 md
    white onion, minced
  • 1 c
    celery, minced
  • 4 sm
    over-ripe tomatoes, cleaned and diced
  • 1 c
    fresh cilantro, chopped
  • 2 md
    carrots, peeled ad diced
  • 1 md
    shallot, minced
  • 1 md
    red bell pepper, minced
  • 6 clove
    garlic, minced
  • 2 tsp
    fresh ginger, finely minced
  • 2 md
    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
  • SPICES
  • 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

How To Make coconut chickpea curry

  • 1
    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.
  • 2
    Heat ghee/vegan butter in a large saucepan.
  • 3
    Once melted butter is to sauté heat, toss in onions, celery, & carrots. Let sweat, covered, for 10 minutes on medium / low heat.
  • 4
    Stir in garlic, fresh ginger, red bell pepper, green onion and shallots.
  • 5
    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.
  • 6
    Deglaze pan with lime juice, then add stewed tomatoes, chickpeas, coconut cream and cilantro to pan. Stir.
  • 7
    Reduce heat to low to medium/low. Let curry stew for about 45 minutes, to thicken.
  • 8
    Salt and serve once the curry has thickened to desired consistency with rice or naan.
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