What does coconut milk add to the curry?

Coconut milk adds creaminess and richness to a curry with a slightly nutty flavour. It's very traditional in Thai curries and really elevates the taste of the curry.

Can I make chickpea curry without coconut milk?

If you don't like coconut milk, I would recommend making this recipe with homemade cashew milk. You can make this by blending 1/2 cup of raw cashews that have been soaked in water overnight with 1 cup of water. This cashew cream will give the same richness to the curry as coconut milk.

Can I use any kind of curry paste?

Yup! I prefer to use yellow or green curry paste in this recipe, but any type of curry paste you love will work. If you want to substitute the curry in this recipe, you can substitute the yellow curry paste with any other type of Thai curry paste you have available. Red curry, green curry or Panang curry paste will all taste delicious in this recipe.

Is chickpea curry good for weight loss?

so it will keep you feeling full. Each serving has 220 calories, 34 grams of carbohydrates, 8 grams of fibre and 10 grams of protein. Keep in mind to enjoy any dish in moderation.

What can I use instead of curry paste? Can I use curry powder?

If you can’t get your hands on curry paste, then you can substitute it with 3 tablespoons of curry powder. Just keep in mind that this will alter the taste of the final dish and it doesn’t taste as good as curry paste.

What is the best type of rice to serve with chickpea curry?

You can serve this curry with Jasmine or basmati rice if you like white rice. If you want a bit more fibre and nutrition, you can serve this dish with brown rice. If you want to keep it low carb, you can use cauliflower rice.

What is coconut curry sauce made of?

Coconut curry sauce is made with a mix of coconut milk, curry paste, lime, coconut sugar and soy sauce. This is a very traditional mix of flavours you will find in Thai curry.

Coconut Chickpea Curry (30 minute recipe!)

Name: Coconut Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tbsp avocado oil (or vegetable oil); 1 large onion, chopped; 4 garlic cloves, chopped; 1 3-inch cube of ginger, peeled and chopped; 2 14oz cans of chickpeas, drained; 1/2 tsp turmeric powder; 2-3 tbsp yellow curry paste (can sub any type of curry paste you love); 1-2 tbsp tamari; 1 tbsp coconut sugar (can sub brown sugar or maple syrup); 1 tbsp lime juice; 1 cup full-fat coconut milk; 3/4 cup vegetable stock; 1 cup kale, chopped; salt & pepper to taste; (optional) yogurt of choice, cilantro and crushed peanuts to serve.

Description

You’ll love how easy it is it make this Coconut Chickpea Curry that is packed with flavor!

Ingredients

Units Scale

1 tbsp avocado oil (or vegetable oil)
1 large onion, chopped
4 garlic cloves, chopped
1 3-inch cube of ginger, peeled and chopped
2 14oz cans of chickpeas, drained
1/2 tsp turmeric powder
2–3 tbsp yellow curry paste (can sub any type of curry paste you love)
1–2 tbsp tamari
1 tbsp coconut sugar (can sub brown sugar or maple syrup)
1 tbsp lime juice
1 cup full-fat coconut milk
3/4 cup vegetable stock
1 cup kale, chopped
salt & pepper to taste
(optional) yogurt of choice, cilantro and crushed peanuts to serve.

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Instructions

Heat the avocado oil in a pot on medium-high heat, then add the onions and let cook for 1-2 minutes until transluscent. Then add the garlic and ginger and continue to cook for another minute.
Add the chickpeas, turmeric, curry paste, tamari, coconut sugar and lime juice and mix everything together to combine.
Then add the coconut milk and vegetable stock and bring to boil, then cover and let simmer on low for 15 minutes.
Remove the lid and add the kale, mixing together and letting the kale wilt into the curry for 5 minutes.
Taste and adjust any seasoning as needed and serve.

Notes

Some brands of vegetable stock can be saltier than others and some curry pastes can vary in taste, so taste your curry and adjust the seasoning if needed.
This recipe works with dried or canned chickpeas. If using dried chickpeas, cook them according to package directions.
If you prefer a thicker curry, let the curry simmer uncovered for 5-10 minutes after it’s cooked.

Nutrition

Serving Size: 1/6th of the recipe
Calories: 220
Sugar: 3g
Sodium: 400mg
Fat: 6g
Saturated Fat: 2g
Carbohydrates: 34g
Fiber: 8g
Protein: 10g