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Vegan Coconut & Chickpea Curry


Vegan Coconut & Chickpea Curry recipe

Credit: Lisa Holmen

This vegan recipe combines creamy coconut milk with a range of spices to create the most comforting dish. For a thicker-style curry, add more chickpeas if desired, or even sweet potato or pumpkin chunks. The addition of garam masala really adds to the beautiful depth of this dish.

Serves: 4

Ingredients

Method

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger
  • 1 bunch coriander, stems and leaves separated
  • 1 tbsp garam masala
  • 1 × 400g tin diced tomatoes
  • 1 × 400g tin coconut milk
  • 1 × 400g tin chickpeas, drained and rinsed
  • 250g cherry tomatoes, halved
  • Basmati rice, to serve
  • 1 lime, cut into wedges, to serve
  1. In large saucepan, heat oil on medium heat and cook onions for a few mins until soft and translucent.
  2. Add garlic, ginger, finely chopped coriander stems and garam masala and cook for 1–2 mins until fragrant.
  3. Add tinned tomatoes and simmer for a couple of mins, then pour in coconut milk and allow sauce to thicken slightly.
  4. Add chickpeas and cherry tomatoes and simmer for another few mins. Season if required.
  5. Serve immediately with rice and top with coriander leaves and fresh lime wedges.



 

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.