This Creamy Vegan Coconut Chickpea Curry is one of the best vegan curry recipes that I’ve found on the internet and it even comes with a handy video to show you exactly how to make the dish.
One thing that I’ve found since going vegan is that you can do some amazing curries. Whether it’s with vegetables, potatoes, chickpeas, lentils or something else, curry can turn out to be a delicious, hearty meal.
When I made this curry, I served it up with some coconut rice and it was really delicious. The coconut in the rice, blended perfectly with the coconut in the curry and it wasn’t too overpowering, however if you think this is coconut overkill, then you can easily swap out for plain rice, basmati, pilau, or something else. That’s the beauty of curry – so many options! We often have Naan Bread with our curries (not on this occasion though), but a word of warning, I’ve seen that many store bought Naans can have milk in them, so be sure to check the label or else you might make your lovely vegan meal a dairy disaster!
All of the ingredients are fresh, so the downside is that you may have to go to your local store to make sure that you have everything ready before you start cooking. What this does ensure though, is that the curry tastes even better – it doesn’t even use tinned tomatoes (a classic kitchen ‘cheat’ item!), instead you use fresh tomatoes. Delish!
It’s a one pot meal, so no piles of washing up looming which can always sour a great meal. Although curries can be enjoyed all year round, they seem to come into their own in the Fall or the Winter – a hearty, warming meal when it’s cold and raining outside, just seems to be exactly what you need sometimes.
This vegan recipe and beautiful photos are courtesy of Jessica in the Kitchen. You can get this amazing Coconut Chickpea Curry recipe by clicking here.