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Chickpea Coconut Curry
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5 from 16 votes

One Pot Chickpea Coconut Curry

This One Pot Chickpea Coconut Curry is perfumed with a fragrant blend of Indian spices and then bathed in a rich coconut milk curry sauce for exotic, yet super easy meal that takes less than 30 minutes to prepare.  
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Indian, Thai
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 796kcal
Author: Deborah
Cost: $12

Ingredients

  • 1 tablespoon 100% virgin cold pressed coconut oil I use Native Forest
  • 1 tablespoon fresh rosemary
  • 4 cloves garlic minced
  • 1 white onion finely diced
  • 2 tablespoon fresh ginger about 2 inches
  • ¼ cup vegetable broth
  • 2 tablespoon curry
  • 2 tablespoon garam masala
  • 1 teaspoon turmeric
  • 2 tablespoon Kashmiri Indian red chili powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • 8 oz sun-dried tomatoes in oil julienned
  • 15 oz organic coconut milk I use Native Forest
  • 30 oz organic chickpeas 2 cans
  • 1 cup frozen peas
  • 2 tablespoon fresh lemon juice about ½ large lemon

Instructions

  • In a large pan or wok over medium heat, melt the coconut oil. Add rosemary and simmer until fragrant. Add garlic and continue to simmer for about 2 minutes. Add onion and cook until translucent. Add ginger and again, simmer until fragrant, about 2 more minutes. 
  • Pour in vegetable broth and give it a good stir. Then add the curry, garam masala, turmeric, chili powder, sea salt and pepper to taste. Stir until melded together. Add more vegetable broth, if needed. 
  • Add sun-dried tomatoes in oil. Stir well. Add coconut milk, chickpeas and frozen peas. Combine thoroughly. Add lemon juice, stir and simmer for about 15 minutes, just enough time to allow the spices to flavor the dish. 
  • Serve immediately over rice with a few squeezes of lemon or lime juice. Top with your favorite toppings, including black pepper, cilantro and red chili peppers. 

Notes

  1. This recipe is extremely rich and the coconut milk and sun dried tomatoes make it also high in fat and calories.  As we all know, fats make many foods taste better and this dish is no exception. It's truly one of the reasons it's so damn good. However, you can certainly opt for a low calorie, low fat version of the recipe that will be just as good by using 1.5 cups of almond milk instead of coconut milk, using vegetable broth instead of coconut oil to simmer the spices and other ingredients and substituting the sun-dried tomatoes packed in oil with either fresh tomatoes or sun-dried tomatoes packed in water. 
  2. The recipe card does not include nutrition information for the low calorie, low fat version. I plan on making the recipe again using the low calorie, low fat substitutions and will post the nutrition information in the notes. 
  3. Store this recipe in an air-tight container in your refrigerator for up to 3 days or you can freeze it for up to 2 months

Nutrition

Serving: 1serving | Calories: 796kcal | Carbohydrates: 89g | Protein: 28g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 540mg | Potassium: 2000mg | Fiber: 25g | Sugar: 15g | Vitamin A: 3448IU | Vitamin C: 83mg | Calcium: 199mg | Iron: 13mg