Chickpea Curry with Red Bell Pepper & Coconut Milk
Loosely based on the popular Indian vegetarian dish, chana masala [CHAH-nah mah-SAH-lah], this highly seasoned vegan Chickpea Curry is brimming with flavor. As the name implies, chickpeas are the main ingredient, along with onions, tomatoes, bold seasonings, and creamy coconut milk for body.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
HEAT:
STIR IN:
ADD:
Test Kitchen Approved
Test Kitchen Tip
Sometimes coconut milk can separate inside the can, but that’s OK. All you have to do is whisk it back together and it’s good to go.
Instructions
Heat oil in a sauté pan over medium-high. Add onions and bell pepper and sauté 3 minutes.
Stir in curry powder, garlic, ginger, cumin, and coriander; cook until fragrant, 1 minute.
Add crushed tomatoes, broth, and chickpeas; bring to a boil, then reduce heat to low, and simmer 10 minutes. Off heat, stir in coconut milk, cilantro, and lime juice; season with salt and pepper.
Coconut oil is not only great for sautéing, but it also complements the flavor of this dish.
Cook the curry powder with the vegetables and aromatics to reduce its raw flavor.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 247
% Daily Value*
Total Fat 11g 16%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 482mg 20%
% Daily Value*
Carbs 31g 10%
Fiber 8g 32%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
