Chickpea Curry with Coconut Milk

Easy to make vegan chickpea curry with coconut milk and apples, a mild curry recipe which your family will love.

CHICKPEA COCONUT CURRY

Another apple recipe, you might think? Well, yes! I still have like millions of apples in my cellar so we are diligently eating apples in one form or another every day. 🙂

Or another curry recipe? I just love curries! Vegan curry, chicken curry, bean curry. I even posted amazingly delicious recipes for fish curry or rhubarb curry. You should try some of them.

The inspiration for this apple curry comes from a butternut squash curry that I made a few times before. I thought I might just replace the butternut with apples and see how that works.

And it worked great, this apple curry is just lovely. Easy and quick to make (the butternut version needs to be cooked a little longer), fruity and spicy and if you like coconut milk, this is definitely something for you.

The children loved it as well, I used a yellow, pretty mild curry paste, that I knew they will eat. It was still a bit spicy but they are used to that, as long as I don’t exaggerate with the chili, is OK for them. And my daughter really really loves chickpeas, so I use them every chance I get.

What makes this curry a family pleaser?

• Creamy.
• Spicy and full of flavor, yet mild.
• Healthy and low-calorie.
• Super cheap.
• Uses pantry ingredients.
• Ready in 30 minutes.

INGREDIENTS FOR THE CURRY

This vegan chickpea curry with coconut milk is a super cheap dish to make. It uses few ingredients, everything is cheap and easily available. And it can be made with pantry ingredients.

I know I always have one opened jar of curry paste in the fridge and I am not always particular about which sort I use. When it comes to coconut milk, chickpeas, apples and onions I cannot even remember one occasion when I needed them and did not have them.

Apples:

• Tangy, crisp apples, medium size.
• A total of about 400 – 450 g/ 1 pound.

Curry paste:

• I used yellow curry paste, it is rather mild and we enjoy the flavor.
• The green curry paste is fine as well.
• Red curry paste is a matter of taste, I find it too hot, so I rarely use it.
• Use curry paste according to how hot it is and how hot you like your food.
• The yellow paste I used was not very hot, so 2 tablespoons were enough for a mild curry.
• If your curry paste is hotter, take less. If you like your curry to be hotter, use a spicier curry paste or add some cayenne pepper or red chili flakes. It is all a matter of preference.

TIPS FOR MAKING THE CURRY

• Use crisp apples, which hold their shape better when cooked.
• Don’t overcook the apples, they should not be mushy. Just barely cooked and still holding their shape.
• Buy a good quality curry paste.
• Stir very well when adding the curry paste and don’t let it burn.
• The sauce will thicken slightly during the cooking time. But if you want a thicker, creamier sauce, do use the cornstarch.

MORE CURRIES?

CHICKPEA CURRY WITH ZUCCHINI – An easy chickpea curry with coconut milk and zucchini, topped with crunchy, roasted cashews.

VEGAN POTATO CURRY WITH APPLES – Simple ingredients simmered in a flavorful sauce – this vegan curry with potatoes and tofu makes a really satisfying and healthy lunch or dinner.

CAULIFLOWER CURRY WITH POTATOES – Easy to make, healthy vegan cauliflower and potato curry with coconut milk. A dish that is full of comfort and flavor.

PANEER TIKKA MASALA RECIPE – Tender paneer tikka in a spicy masala sauce, a super delicious vegetarian Indian paneer curry.

PUMPKIN TURKEY CURRY – An easy to make, healthy curry recipe with Hokkaido pumpkin or butternut squash, turkey and a creamy and spicy coconut milk sauce.

PIN IT FOR LATER!

Chickpea Curry with Coconut Milk

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Easy to make vegan chickpea curry with coconut milk and apples, a mild curry recipe which your family will love.

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Ingredients

• 1 medium onion
• 3 medium, tangy apples (more or less 450 g/ 1 lb)
• 1 tablespoon coconut oil
• 2 tablespoons yellow curry paste
• 250 ml/ 8.5 fl.oz/ 1 cup vegetable stock
• 250 ml/ 8.5 fl.oz/ 1 cup coconut milk
• 1 can (400 g/ 14 oz) chickpeas
• 1 tablespoon cornstarch, optional
• fine sea salt and pepper
• coriander leaves

Instructions

1. Finely chop the onion. Core the apples and cut them into slices, not too thinly.
2. Heat the coconut oil. Cook the onions until translucent. Add the apples and curry paste and stir carefully to distribute the paste all over the pan. Cook for about 3-4 minutes, while stirring often and taking care not too burn the curry paste.
3. Add the vegetable stock and the coconut milk to the pan. Stir very well, add the drained chickpeas and bring to a boil. Let simmer, uncovered for 5 to 10 minutes until the chickpeas are heated through and the apples are softer but not mushy.
4. If your sauce is not thick enough, stir the cornstarch with a little water until you obtain a thick yet pourable paste. Whisk the paste into the sauce and let cook for another minute. Adjust the taste with salt and pepper and sprinkle with chopped coriander leaves.
5. Serve with rice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 18gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1049mgCarbohydrates: 41gFiber: 8gSugar: 18gProtein: 7g

Nutritional information is not always accurate.