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Clean-Eating Coconut Chickpea Curry
Clean-Eating Coconut Chickpea Curry
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
835 minutes
Vegan coconut chickpea curry - packed with turmeric, ginger, garlic, and onion for flavorful, healthy eating.
Ingredients:
  • 1.5 cups dried chickpeas
  • cold water to cover
  • 1 onion, peeled and halved
  • salt to taste
  • 0.25 cup olive oil
  • 1 large yellow onion, chopped
  • 1 (2 inch) piece fresh ginger, peeled and finely chopped
  • freshly ground black pepper to taste
  • 5 cloves garlic, minced
  • 1.5 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper flakes
  • 2 cups chickpea cooking water
  • 1 (15 ounce) can coconut milk
  • 1 cup plain dairy-free yogurt, or more to taste
  • 0.25 cup chopped fresh cilantro
Instructions:
  • Give the chickpeas a refreshing rinse under cold water, then place them in a bowl and make sure they are submerged in at least 4 cups of cold water. Let them soak for 12 to 24 hours.
  • After draining the chickpeas, transfer them to a large pot. Fill the pot with enough water to cover the chickpeas by 2 inches, add a halved onion, and bring to a rolling boil over medium-high heat. Lower the heat to a high simmer, skim off any foam that forms, cover, and simmer until chickpeas are soft, for about 40 to 60 minutes.
  • Take the pan off the heat, add a sprinkle of salt for seasoning, and let it sit without draining to keep the chickpeas moist.
  • In a large pot over medium heat, sizzle the oil then toss in chopped onion and ginger. Sprinkle with salt and pepper and sauté until onion turns soft and translucent, about 5 minutes. Introduce garlic and continue cooking for another minute. Add turmeric, cumin, and red pepper flakes, then mix well.
  • - Drain chickpeas, saving 2 cups of cooking liquid. Mix chickpeas with sauteed onions and spices until well coated. Sauté until chickpeas are slightly crispy, stirring occasionally, for 8 to 10 minutes.
  • Pour 2 cups of chickpea cooking liquid and coconut milk into the pot. Simmer while scraping up any browned bits from the bottom. Cook uncovered, stirring occasionally until the curry thickens to your liking and flavors combine, for 40 to 60 minutes. Season with salt and pepper to taste.
  • Ladle curry into bowls and garnish generously with a dollop of yogurt and a sprinkle of fresh cilantro leaves.

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