Creamy Vegan Coconut and Chickpea Curry
18 January 2016
Rich, creamy, and complex, this chickpea and coconut curry is perfect for a hearty lunch or dinner. Chickpeas are a fantastic source of vegan protein, are high in fibre to keep your tummy regular, are a fantastic source of potassium and Vitamin B6, and they have a low GI, which means they provide healthy, long-lasting energy without any blood sugar spikes. I absolutely love this dish! It is so delicious, packed with nutrients and satisfies even the fussiest of eaters.
Serves 4 | Ready in 30 mins
For The Spice Mix:
1 1/2 teaspoons whole cumin seeds, toasted
1 1/2 teaspoons coriander seeds, toasted
1 whole star anise, toasted
1/2 teaspoon black peppercorns, toasted
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon ground turmeric
1 black or green cardamom pod
For the Curry:
3 tablespoons coconut oil
1 small onion, finely minced
4 cloves garlic, grated
1 tablespoon fresh ginger
1 small red or green chili, finely chopped
1/4 tsp. cayenne pepper
1/2 cup cashew nuts
400ml coconut milk
2 cans chickpeas, drained and rinsed
1 bunch flat spinach leaves, trimmed, rinsed, and roughly chopped
Pink salt to taste
1/4 cup fresh juice from 3 to 4 limes
1/2 cup fresh cilantro leaves and tender stems, coarsely chopped
Step 1: Prepare Spice Mix
Combine cumin, coriander, star anise, cloves, peppercorns, cinnamon, nutmeg, mace, turmeric, and cardamom in a spice grinder and grind to a fine powder. Set aside.
Heat coconut oil in a large saucepan over medium-high heat until melted (or until oil is shimmering). Add onion, garlic, ginger, and chili. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots for about 10 minutes. Add cayenne, cashews, and half of spice mixture. Cook, stirring constantly until fragrant, about 30 seconds. Add coconut milk and remove from heat. Scrape up any browned bits from bottom of pan.
Transfer mixture to blender and starting a low speed, slowly increase speed to maximum. Blend until smooth, about 30 seconds. Return mixture to pot. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes. Add salt and lime juice to taste. Stir in half of cilantro.
Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, brown basmati rice or cauliflower rice for a low carb option. I also like to use this curry as a filler for cauliflower wraps.
Yours in Health Always,