- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“This vegan curry combines soft chickpeas cooked in a fragrant sauce of coconut milk, spices, and fresh tomatoes. An aromatic and comforting one-pot dish inspired by homemade Indian cuisine.”
What you need to know
- Sauteing the curry powder with olive oil before adding liquids toasts the spices, releasing essential oils.
- The slow cooking of 20 minutes with coconut milk thickens the sauce and allows the grains to absorb the seasonings.
- The chopped tomatoes cooked until they fall apart structure the acidity that cuts through the dense richness of the coconut.
Ingredients
Main
- 2 cups of cooked chickpeas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon of curry powder
- 400 ml of coconut milk
- 2 tomates picados
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- If you like a spicier flavor, add a chopped finger chili.
- You can include vegetables like carrots or sweet potatoes to add texture.
- The chickpeas can be replaced by lentils for a variation of the recipe.
- For an even lighter version, use light coconut milk.
- The curry can be made ahead and stored in the refrigerator for up to 3 days.
Instructions
Principal
- In a large pot, heat the olive oil over medium heat.
- Add the minced onion and garlic, sautéing until they are golden.
- Add the curry powder and stir quickly to release the aromas.
- Add the chopped tomatoes and cook for about 5 minutes until they break down.
- Incorporate the cooked chickpeas, mixing well with the other ingredients.
- Pour in the coconut milk and season with salt and black pepper to taste.
- Let it cook over low heat for approximately 20 minutes, so that the flavors blend.
- Serve hot, accompanied by rice or naan bread.
Chef's tips
- Lightly mash a ladle of chickpeas against the side of the pot to naturally thicken the sauce.
- Use full-fat coconut milk of good quality to achieve a velvety texture without the need for starch.
- Keep the pot semi-covered over low heat, stirring from time to time so it does not stick to the bottom.
Variations
- Curry with vegetables: add small cubes of kabocha squash or sweet potato during the sauce cooking.
- Toque picante: add a seeded, finely chopped chili pepper along with the garlic sauté.
- With leafy greens: add two cups of fresh spinach leaves in the last 3 minutes of cooking.
Substitutions
- The chickpeas can be replaced by brown lentils or cooked red lentils in the same proportion.
- Olive oil can be substituted with flavorless coconut oil or clarified butter ghee.
- The traditional coconut milk can be swapped for light coconut milk, reducing the fat content of the portion.
How to store
Store the curry in an airtight container in the refrigerator for up to 4 days. The rest accentuates the fusion of the spices the next day; reheat over low heat adding two tablespoons of water if the sauce thickens too much.
Can it be frozen?
You can freeze in individual portions in suitable containers for up to 3 months. Thaw in the refrigerator for 12 hours and heat in a covered pan over low heat, stirring gently to homogenize the coconut milk.
What to serve with
Serve hot over fluffy cooked basmati rice with fragrant grains or naan bread toasted in the skillet. Fresh chopped cilantro leaves and lemon wedges to squeeze at the table complement the dish.
Frequently asked questions
Can I use canned chickpeas in this recipe?
Yes, drain the water from the canned goods well and rinse the grains under running water before adding to the pot with the sauce.
What to do if the coconut sauce gets too thin?
Leave the pot uncovered over medium heat for another 5 to 8 minutes to reduce the liquid or mash some of the grains.
Does dried chickpeas need to be soaked before cooking?
Yes, if using raw grain, soak in water for 12 hours and cook in a pressure cooker for 20 minutes before using in the curry.
Is common store-bought curry powder very spicy?
Most national curry blends are mild and aromatic; if you want heat, add crushed red pepper flakes separately.
