Vegan Recipes

Creamy Coconut Chickpea Curry

Creamy Coconut Chickpea Curry

I didn’t follow a strict recipe so these are very approximate amounts for the spices adjust to taste. but its soo yummy.


•3 TSP coriander ground

•1 TSP cumin ground

•1 TSP mild Indian curry powder

•1 TSP Garam masala

•1/4 TSP pure ground chilli or more (depending on how spicy you like)

•1/2 TSP sweet paprika

•1/2 TSP turmeric

•1 TSP salt (more to taste)

•1 TSP coconut sugar (or to taste)

The rest:

•1 large onion diced

•1 tbsp grated ginger

•1 tbsp crushed garlic

•1 400g can of diced tomatoes OR 1 1/2 cup fresh, blended to a puree

•1 400ml can pure coconut milk

•1 cup of water

•1-2 400g cans Chickpeas rinsed

•Juice of half a lemon

•Handful of fresh Cilantro/Coriander chopped

First blend the tomatoes in a blender. Cook the onion in olive oil till starting soften, add the ginger and garlic cook for another minute. Add in the spices ingredients with a splash of water cook for another minute or so. Add in the tomatoes, water and chickpeas simmer for 10 mins, and in the coconut milk, lemon, coriander cook for another 5. I think that was it ! 😊

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