Chickpea Curry with Tomato and Coconut Milk (Vegetarian)

A quick and flavorful vegetarian curry with chickpeas, crushed tomatoes, and creamy coconut milk. Perfect for an easy weeknight dinner, served with rice.

Servings: 4

About 40 min

Ingredients

• 400 g Chickpeas (drained and rinsed)
• 1 can Canned crushed tomatoes (about 400 g)
• 4 dl Coconut milk
• 1 pcs Yellow onion
• 2 clove Garlic
• 2 g Ginger
• 2 tbsp vegan red curry paste
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 0.5 tsp Turmeric
• 300 g White rice
• 10 g Parsley (optional)

Method

1. Cook rice according to the instructions on the package.
2. Peel and finely chop the onion and garlic. Grate the ginger.
3. Heat olive oil in a large saucepan or pot. Sauté the onion, garlic, and ginger for about 3-4 minutes until the onion has softened.
4. Stir in the red curry paste and turmeric. Let it sauté for 1 minute while stirring until fragrant.
5. Add the crushed tomatoes and coconut milk. Bring the sauce to a boil and then let it simmer for about 5 minutes.
6. Stir in the drained and rinsed chickpeas. Let it simmer for another 5-7 minutes so the flavors blend well.
7. Season with salt to taste. Garnish with fresh chopped parsley if desired.
8. Serve the chickpea curry with the cooked rice.