Chickpea Coconut Curry Recipe

Ingredients

1 can chickpeas (about 400g), drained and rinsed
2 medium tomatoes, halved
1 large onion, halved
4-5 garlic cloves
2-3 green chilies (adjust to taste)
1 can coconut milk (about 400ml)
2 tablespoons cooking oil (coconut oil works well)
Indian spices (e.g., cumin, turmeric, coriander, garam masala)
Salt, to taste
Fresh cilantro, for garnish (optional)

Instructions

Roast the Vegetables:
In a medium to slow pan, heat oil over medium heat.
Place the halved tomatoes, onion, garlic, and green chilies cut-side down in the pan.
Cover and cook until softened (about 10-15 minutes).
Prepare the Curry Base:
Once the vegetables are cooked, remove the skin from the tomatoes and mash everything in the pan.
Add Chickpeas and Spices:
Stir in the cooked chickpeas, along with your chosen Indian spices (e.g., 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon garam masala) and salt.
Incorporate Coconut Milk:
Pour in the coconut milk and mix well. Let it simmer for 10-15 minutes for flavors to meld.
Serve:
Garnish with fresh cilantro if desired, and serve hot with rice.

Nutritional Information (Per Serving, Makes 4 Servings)

Calories: Approximately 300-350 kcal
Carbohydrates: 35-40 grams (about 55-60%)
Protein: 10-12 grams (about 10-15%)
Fat: 15-20 grams (about 25-30%)

Detailed Nutrient Breakdown

Carbohydrates (35-40g):
Mainly from the chickpeas, contributing to sustained energy levels.
Protein (10-12g):
Primarily from chickpeas, making this dish a good source of plant-based protein.
Fat (15-20g):
Comes from the coconut milk and oil, providing healthy fats and adding creaminess to the curry.

Taste Profile

Savory and Spicy: The combination of spices provides warmth and depth.
Creamy and Rich: Coconut milk gives the curry a smooth texture and mild sweetness.
Umami: Roasting the tomatoes and onions enhances the umami flavors, creating a rich base.
Adjustable Heat: Green chilies can be adjusted for your spice tolerance, making it versatile.

What Makes This Vegan Chickpea Coconut Curry Special

Nutritional Benefits:
High in protein and fiber from chickpeas, making it filling and satisfying.
Coconut milk adds healthy fats and contributes to skin health.
Flavor Complexity:
The roasting process caramelizes the onions and tomatoes, enhancing their sweetness and flavor complexity.
Versatility:
This curry can easily be adjusted with different spices or additional vegetables (like spinach or bell peppers).
Comfort Food:
The creamy consistency paired with rice makes it a warm, comforting meal, perfect for any occasion.

Enjoy your delicious and hearty chickpea coconut curry!

Luteal phase food | Vegan | Indian

Chickpea coconut curry is beneficial during the luteal phase as it helps balance hormones with phytoestrogens from chickpeas and healthy fats from coconut milk. Its complex carbohydrates provide sustained energy, while tryptophan aids mood stabilization by boosting serotonin levels. The anti-inflammatory properties of spices like turmeric can alleviate bloating and discomfort, and the high fiber content supports digestive health. Additionally, the dish is rich in vitamins and minerals, helping to minimize PMS symptoms and promote overall well-being. Overall, it’s a nourishing option that contributes positively to this phase of the menstrual cycle.

Chickpea coconut curry

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