Chickpea Coconut Curry ? Instant Pot or Saucepan
Chickpea Coconut Curry
Chickpea Coconut Curry is a delicious and nutritious vegan and vegetarian dish. It is made with a combination of chickpeas, coconut milk, and spices. This dish is creamy and flavorful with a hint of heat from the spices. It is easy to make and perfect for a weeknight meal. Serve it over rice or with flatbread for a complete meal.
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground chili powder
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (14.5 ounces) chickpeas, drained and rinsed
- 1 can (13.5 ounces) coconut milk
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
1. Heat the oil in a large saucepan or Instant Pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook, stirring, for 1 minute.
3. Add the tomato paste and diced tomatoes. Cook, stirring, for 1 minute.
4. Add the chickpeas and coconut milk. Stir to combine. Bring to a boil, then reduce the heat and simmer until the sauce is thickened, about 10 minutes.
5. Taste and season with salt and pepper, if desired.
6. Serve hot, garnished with chopped cilantro, if desired.