Spice up your life with this Coconut Chickpea Curry Recipe!

Get ready to unleash your inner spice whisperer with this coconut chickpea curry! This vibrant vegan masterpiece is a flavor explosion that'll have you saying 'Namaste' to your taste buds. We're talking tender chickpeas swimming in a dreamy coconut milk bath, all spiced up with aromatic magic that'll make your kitchen smell like a Bollywood movie set.

Whether you're a seasoned plant-powered pro or just curious about the green side of the plate, this curry is guaranteed to win you over. It's a delicious way to nourish your body and the planet – talk about a win-win! Packed with protein and fiber, this dish proves that sustainable eating can be seriously satisfying. So ditch the takeout menus and get ready to cook up a storm! 

Now, let's talk about the perfect sidekicks for your Coconut Chickpea Curry!  This flavourful masterpiece deserves an entourage that lives up to its greatness. First up, fluffy basmati rice. Think of it as the soft, welcoming hug your curry has been waiting for.

And let's not forget the unsung hero: warm naan bread!  This fluffy cloud of deliciousness is the ideal vehicle for transporting every last drop of that heavenly curry to your mouth. Trust me, you won't want to miss a single bite! 

Prep Time: 10 mins

Cook Time: 30 mins

Serves: 4

Ingredients:

1 tbsp coconut oil

1 large onion, thinly sliced

3 garlic cloves, minced

1-inch fresh ginger, minced

1 tbsp garam masala

1/4 tsp turmeric

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1/4 tsp salt

300g diced tomatoes, fresh or tinned

350ml coconut milk

250g chickpeas

2 tbsp freshly squeezed lime juice

fresh coriander, chopped, for garnish

Instructions:

1. Heat the coconut oil in a large pan over medium-high heat.  Add the onion with a pinch of salt.  Cook, stirring frequently until the onion is softened and starting to brown.

2. Reduce the heat to medium and add garlic and ginger.  Stir and cook for one minute, until fragrant.  Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt.  Cook for 30 seconds more to toast the spices.

3. Add the diced tomatoes to the pan and stir well.  Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit.  Stir in coconut milk and chickpeas.  Bring the mixture to a boil and then reduce the heat to low.

4. Simmer the curry for about 10 minutes or until reduced slightly and then stir in the fresh lime juice.  Season to taste with a pinch of salt.  Serve over rice and garnish with chopped cilantro.