This Vegan Coconut Chickpea Curry is the ultimate comfort food, blending rich coconut milk with hearty chickpeas and aromatic spices. It's a quick and easy dish that packs a flavor punch, perfect for weeknight dinners or meal prep.
Cut veggies. Dice the zucchini, pepper, and carrots into medium-sized cubes.
Chop red onions, garlic, and grate ginger.
Stir-fry. Heat the saucepan, add the coconut oil and add onions, garlic, and ginger.
Add carrots, peppers, and curry paste.
Stir in the coconut milk, peanut butter, half of the chopped coriander, and cinnamon.
Add the chickpeas, vegetable stock, and bay leaves.
Optionally add the zucchini and cook for 2-3 minutes.
Turn off the heat. Optionally top with the green peas and adjust salt. Let the curry settle for 5 minutes before serving. Remove bay leaves.
Garnish with toasted peanuts and fresh coriander.
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Notes
You can add any other vegetables you like; just make sure to adjust the seasonings, so the flavor remains the same.i.e. adding more curry paste, ~½ tablespoon curry for every cup of vegetables.