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Chickpea coconut curry recipe

111 ratings

Make the most of the tins in your storecupboard with this chickpea coconut curry. Simmer chickpeas and peas in a fragrant coconut broth and serve with naan breads for dipping, for an easy vegan dinner recipe ready in 30 minutes. See method

Serves 4
Takes 30 mins
405 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 tbsp vegetable oil
1 red onion, finely sliced
2 garlic cloves, crushed
20g ginger, peeled and grated
400g tin plum tomatoes
2 x 400g tins chickpeas, drained and rinsed
400g tin coconut milk
300g frozen peas
15g fresh coriander, roughly chopped
1 lime, cut into wedges
2 plain naan, halved

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1705kj
405kcal 20%
Fat
9g 13%
Saturates
1g 6%
Sugars
12g 13%
Salt
0.8g 13%

of the reference intake
Carbohydrate 58.3g Protein 18.3g Fibre 15.5g

Method

Heat the olive oil in a large, deep frying pan or casserole dish over medium-high heat. Add the onion, garlic and ginger and cook for 5 mins until starting to soften, then add the plum tomatoes and roughly break them up with a wooden spoon. Simmer for 5 mins.

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Add the chickpeas and coconut milk and simmer for a further 10 mins until thickened, adding the peas for the final 5 mins of cooking time. Stir through most of the coriander and season to taste.
Meanwhile, heat the naan according to the pack instructions. Divide the chickpea coconut curry between four shallow bowls and scatter with the remaining coriander. Serve with the naan and lime wedges on the side.