Creamy Coconut Chickpea Curry (Vegan and Gluten Free)

This Creamy Coconut Chickpea Curry is an quick and easy to prepare vegan and gluten free Indian-cusine-inspired dish, made from fresh ingredients. All it takes is about 5 minutes of prep time and another 20 minutes of cooking time and you have yourself a delicious and healthy dish.

Deliciously satisfying!

• 1 can (796mL) of chickpea curry
• 1 can (400mL) of coconut milk
• 2 tomatoes
• 1 lime
• 2 stalks of coriander
• 3 cloves of garlic
• 1 inch knob of ginger
• 1 large yellow onion
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 teaspoon curry powder
• 1/2 teaspoon paprika

• Flavourless oil like vegetable oil

Tools:

• Cutting board
• Knife
• Skillet

• Remove the skin from the garlic, ginger, and onion. I found it easiest to use a spoon to scrape the skin from the ginger.
• Mince the garlic and ginger

• Dice the onion

• Dice the tomatoes

Once done, set aside the garlic and ginger, onions, and tomatoes on separate bowls respectively.

Drain the water from the can of chickpeas. Then run rinse the chickpeas under cold water, drain very well and leave aside. My chickpeas came with the transparent outer shells of the beans, so I removed those as well, then re-rinsed it before setting it aside.

You can prep the lime and the coriander while the curry is cooking because you will have time, but I find it easier to do all the prepping at once and leave the extra time for washing the dishes.

• Slice the lime to 6 wedges, these will be served with the curry.
• Chop the leaves off from the Coriander then roughly chop it to a smaller size as it will be used for garnishing.

• Heat the oil in a skillet using medium heat and add in the diced onions. Cook it until the onion softens and becomes a translucent colour. This takes around 2 to 3 minutes.
• Once the onions are cooked, add your garlic and ginger in and cook for another 90 seconds.

Add in all the spices (curry powder, pepper, salt, and paprika) and stir it for about 30 seconds. This will cook the spices and infuse the flavours of our spices together with the other ingredients.

Add the tomatoes in and stir it around until it is mixed with the spices evenly. Then leave it to cook for another 3 to 5 minutes or until the tomatoes begin break down and harden.

The tomatoes add a unique texture as well as a bit of sweetness and tartness to the dish.

Add the drained chickpeas to the skillet with the can of coconut milk. Stir it in until the curry and the coconut milk becomes uniformly mixed. Bring the heat down to medium-low and cover it for around 15 minutes to bring it to a boil until the sauce thickens up.

Garnish the dish with coriander and squeeze in a fresh lime on the curry to complete the dish and further elevate the flavour.

Serve with with rice and enjoy!