Weeknight dinner

Coconut Chickpea Curry

Name: Coconut Chickpea Curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 75g freshly grated coconut; 1 tbsp coriander seeds; ¼ tsp turmeric; 2 dried red chillies (or ½ tsp chilli powder); 1 tsp fennel seeds; ½ tsp black mustard seeds; 2 cloves; A small piece of star anise; 2 blades of mace; 1 small cinnamon stick; 2–3 black peppercorns; A pinch of nutmeg; 3 tbsp cold water; 400ml AmourCoco Low-Fat Coconut Milk; 2 tbsp vegetable oil; 1 tbsp fresh ginger, finely chopped; 2 green chillies, finely chopped; 8–10 curry leaves; 1 large onion, finely chopped; 250g dried chickpeas, soaked overnight (or 2 x 400g tins chickpeas, drained); 2 medium tomatoes, chopped; Salt, to taste

Coconut Chickpea Curry brings together creamy coconut, warming spices, and protein-rich chickpeas in one delicious and comforting dish. Perfect for a cozy weeknight dinner or a weekend gathering with family and friends, this curry is simple to prepare and packed with aromatic, anti-inflammatory spices.

20 minCook
4Serves

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Ingredients

Serves 4

75g freshly grated coconut
1 tbsp coriander seeds
¼ tsp turmeric
2 dried red chillies (or ½ tsp chilli powder)
1 tsp fennel seeds
½ tsp black mustard seeds
2 cloves
A small piece of star anise
2 blades of mace
1 small cinnamon stick
2–3 black peppercorns
A pinch of nutmeg
3 tbsp cold water
400ml AmourCoco Low-Fat Coconut Milk
2 tbsp vegetable oil
1 tbsp fresh ginger, finely chopped
2 green chillies, finely chopped
8–10 curry leaves
1 large onion, finely chopped
250g dried chickpeas, soaked overnight (or 2 x 400g tins chickpeas, drained)
2 medium tomatoes, chopped
Salt, to taste

Allergens: check each ingredient’s label.

Method

Step 1
Make the Spice Paste
Place the grated coconut, coriander seeds, turmeric, dried chillies, fennel seeds, mustard seeds, cloves, star anise, mace, cinnamon, peppercorns, nutmeg, and water into a blender. Blend until smooth and set aside.
Step 2
Prepare the Base
Heat the vegetable oil in a pressure cooker or large saucepan over medium-high heat. Add the ginger, green chillies, curry leaves, and onion. Sauté for 2–3 minutes until the onion becomes soft and translucent.
Step 3
Build the Curry
Stir in the prepared coconut spice paste and cook for a minute to release the flavours. Add the chickpeas, tomatoes, and salt, stirring well to combine.
💡 Top Tip: If using tinned chickpeas, simply add them directly to the pan and reduce the cooking time significantly.
Step 4
Add the Coconut Milk
Pour in the AmourCoco Low-Fat Coconut Milk and stir thoroughly so that all the ingredients are evenly combined.
Step 5
Cook
If using soaked dried chickpeas, secure the pressure cooker lid and cook for around 10 minutes. If using tinned chickpeas, simmer gently for 15–20 minutes.
Step 6
Serve
Check the seasoning, give the curry a final stir, and serve hot.

Vegan

Serving Suggestions

- Steamed basmati rice - Lemon rice - Ghee rice - Puttu - Soft dinner rolls - Flatbreads such as naan or chapati - Flaky Malabar parathas

Why You'll Love This

- Rich and creamy without dairy - Naturally vegan and gluten-free - High in plant-based protein and fibre - Full of warming, aromatic spices - Perfect for meal prep and batch cooking

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