Coconut Chickpea Curry with Red Peppers

You don’t need to spend hours in the kitchen to make a great curry.

To be honest, the best thing you can do is keep things simple.

Stick to the things you know you like and just roll with that.

Think of it in terms of levels. With each ingredient you add to the curry, you are building another level of flavor, texture, and aromatics.

Still don’t know where to begin? That’s okay.

Try and recreate your favorite curry from a restaurant. You might not be able to pinpoint the exact components, but you will have a great starting point.

Now, this coconut chickpea curry is great for everyone.

It’s vegan, full of flavor, simple, and completely versatile. It comes together super quick but tastes like it’s been cooking all day. Perfect for leftovers, or serving a few guests, just double or triple the recipe and enjoy.

Print Pin

Coconut Chickpea Curry with Red Peppers

Your new go-to vegan curry. Chickpeas and bell peppers inside a rich and creamy, spiced coconut milk broth.

Course Main Course

Cuisine Indian

Keyword chickpeas, coconut milk, curry, quick, winter

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Ingredients

• 1 tbsp olive oil or coconut oil
• ½ medium white/yellow onions diced
• 1 tbsp ginger minced
• 2 cloves garlic minced
• ½ red bell pepper thinly sliced
• 1 14oz can chickpeas rinsed and drained
• 1 tbsp curry powder
• ½ tbsp ground turmeric
• ⅛ tsp salt
• 1 14oz can full-fat coconut milk unsweetened
• ⅓ cup vegetable broth
• ½ tbsp maple syrup
• juice from ½ lime
• pinch of chili flakes optional
• fresh cilantro or parsley optional
• plain coconut yogurt optional

Instructions

• Heat a dutch oven over medium heat. Once warmed add oil, onions, garlic and ginger with a pinch of salt. Stir frequently until aromatic and onions soften, about 5-7 minutes.
• Add the bell peppers, chickpeas, curry, turmeric and, salt. Let it cook for 5 minutes, stirring frequently to meld the flavours.
• Turn the heat up to medium-high and add the coconut milk and broth. Bring mixture to a boil then reduce heat to maintain a gentle simmer and cook for 15-20 minutes, stirring occasionally.
• Remove from heat, add the maple syrup, lime juice, and stir. Adjust flavours as needed, more maple for sweetness, lime juice for acid and salt for overall flavour.
• Divide into two bowls and garnish with chilli flakes, parsley/cilantro and, coconut yogurt if desired.

Notes

Serving Suggestions: pairs great with some basmati rice, quinoa and/or warmed naan.

Storage: this curry will keep well in the fridge for up to 5 days.