Dairy-Free High Protein Coconut Chickpea Curry
By Tiffy Cooks
Here is a dairy-free, high protein Coconut Chickpea Curry that helps me reach my daily fiber and protein goals in one meal. Made with coconut milk, chickpeas, and tomatoes, this is an easy main dish that you won’t believe is completely vegan and dairy-free. It’s packed with fragrant, savory curry flavor from that delicious spice mix that makes this dish extra appetizing with a big scoop of white rice. In under 30 minutes, you'll have a creamy, comforting curry that's full of depth and gut goodness.
Equipment
Ingredients
- 1 onion chopped
- 1 tbsp neutral oil
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 1/2 tbsp curry powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tbsp ginger powder
- 1 tsp black pepper
- 1 tbsp garam masala
- 1 can crushed tomatoes
- 1 can chickpeas 15 oz, drained and rinsed
- 1 can coconut milk
- chopped cilantro optional
Instructions
- Heat a pan over medium heat. Add oil and sauté the onion for 4–5 minutes, until softened and lightly translucent.
- Add minced garlic and minced ginger. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Reduce heat to medium-low. Add curry powder, paprika, onion powder, ginger powder, black pepper, and garam masala. Stir and cook for 30–60 seconds, just until aromatic. Do not let the spices burn.
- Add crushed tomatoes. Increase heat to medium and simmer for 4–5 minutes, stirring occasionally, until slightly thickened.
- Add chickpeas and coconut milk. Stir to combine.
- Reduce heat to low and simmer uncovered for 18–20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Finish with chopped cilantro if desired. Serve hot with rice or naan.
Nutrition
Calories: 278kcalCarbohydrates: 15gProtein: 5gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 152mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 481IUVitamin C: 13mgCalcium: 72mgIron: 5mg
