Chickpea Curry with Coconut Milk
This easy vegan chickpea curry is a healthy dinner which also makes great leftovers for lunches and simple dinners. Serve with a drizzle of coconut milk to make it extra creamy.
Servings 4 servings
Calories 269kcal
Ingredients
- 1 tablespoon Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 2 teaspoon Ginger grated
- 1 Red Chilli deseeded and chopped
- 1 teaspoon Turmeric
- 1 teaspoon Curry Powder
- 1 teaspoon Cumin
- 2 400g tins Chickpeas
- 1.2 litres Vegetable Stock
- 200 g Red Lentils
- 1 400g tin Coconut Milk
- 1 tablespoon Oil
- 1 teaspoon Chilli Flakes
- 1 teaspoon Cumin Seeds
- Fresh Coriander
- Salt and Pepper
Instructions
- Heat the oil in a large pot over a medium heat and add the onion, fry for 5 minutes then add the garlic, ginger, chilli, turmeric, curry powder and cumin and fry for another couple of minutes until everything is softened.
- Add the chickpeas and stir to coat in the spices then pour over the stock and simmer for 15 minutes until the chickpeas are starting to break down.
- Pour in all but 2 tablespoons of the coconut milk and the lentils and then cook for another 10 minutes.
- Heat the tablespoon of oil in a small saucepan and add the chilli flakes and cumin seeds, cook for 30 seconds then add the oil to the dahl. Add more salt and pepper if needed.
- Serve with roti and a drizzle of coconut milk and fresh coriander.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 269kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8g | Sodium: 17mg | Potassium: 610mg | Fiber: 16g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 20.9mg | Calcium: 47mg | Iron: 5.1mg