This coconut chickpea curry is the perfect meatless Monday dish! As you may have noticed, we actually eat quite a few meatless dishes in our home. To be totally honest, I am usually freaked out by a lot of meats that I don’t prepare myself. Like chicken – I find that chicken that I don’t prepare usually has sketchy bits on it. You know, the bits of chicken that are all fat or tendon or something gross. Hard pass.
And then there is my ultimate horror: meat on the bone. Nope. Not a chance. Again, way too many sketchy bits. Don’t get me wrong, we eat plenty of meat and protein in our home. But we also love our veggies and plant-based dishes. And I think my number one, go-to, plant protein source is the delicious chickpea.
IDK how chickpeas got a bad wrap in our country as fattening or whatever, but in a land where ketchup is sometimes considered a vegetable I think we may need to ease up on the chickpea a little. Plus, we can incorporate it into delicious meals like this coconut chickpea curry – one of my favorites.
This recipe makes a big pot of curry so we usually take half, let it cool, and pop it in the freezer for a future, easy dinner. Just whip up some rice (I love my rice cooker for quick and easy rice-whipping-up) and you have a delicious weeknight dinner that is just as easy as fast food (and way tastier and healthier!).
Some recipe notes for your coconut chickpea curry:
- Make sure the sweet potatoes are diced small to ensure that they cook!
- I use fresh ginger in my coconut chickpea curry but if you’re in a bind you can definitely sub in dried. Just adjust the measurement to about 1/2 to 3/4 teaspoons.
- Make sure you drain and rinse your chickpeas – the liquid on canned beans is what causes gastrointestinal…issues.
- I love full-fat coconut milk in this recipe, but you can absolutely use light coconut milk if you prefer. I just find that the creamy texture is amazingly delicious. And, I mean, since we’re eating veggies for dinner we can have a little extra fat…right?
Coconut Chickpea Curry
- 1/4 c coconut oil
- 5 c sweet potatoes peeled and diced into small cubes, about 4
- 1 onion diced
- 4 garlic cloves minced
- 1 t ginger minced
- 1/4 t turmeric
- 2 T curry powder
- 1 t salt
- 1 can diced tomatoes drained
- 2 c coconut milk I used full-fat
- 2 cans chickpeas drained and rinsed
- 1 lime juiced
- 3 c cooked rice optional
- coconut or other vegan yogurt optional
- cilantro optional
- additional limes optional
- Heat the coconut oil in a large pot over medium high heat. Once the oil is hot add in the sweet potatoes and cook for about 10 to 15 minutes, or until potatoes begin to soften, stirring frequently. Add in onion, garlic cloves, and ginger. Sautee for about 5 minutes, stirring frequently to keep veggies from burning, or until the garlic and ginger are fragrant and potatoes are nearly done.
- Add in turmeric, curry and salt and sauté for 2 to 3 minutes more, stirring frequently. Check to see if potatoes are done. Once potatoes are soft and ready to eat, stir in the tomatoes, coconut milk, chickpeas, and juice of 1 lime. Turn heat up to high and bring mixture just to a boil, stirring constantly.
- Serve over rice (if desired) and top with vegan yogurt, cilantro, and/or extra lime wedges. Enjoy!
Coconut chickpea curry – the ultimate redemption for the cute little chickpea.
If you make this coconut chickpea curry…
Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch for a chance to be featured in my Instagram stories!