Coconut Red Chickpea Curry

🛒 Ingredients

• #Base & Aromatics;
• 2 cans (400 g each) chickpeas — drained and rinsed
• 2 tbsp coconut oil or vegetable oil.. 1 large onion — finely diced
• 3 cloves garlic — minced.. 1 tbsp fresh ginger — grated
• 1–2 fresh chillies — minced (adjust heat to taste)
• #Red Pepper & Tomato Base;
• 2 large red bell peppers — roughly chopped
• 2 ripe tomatoes — chopped, or 400 g canned crushed tomatoes
• 1 small eggplant — diced (optional, adds wonderful texture)
• ½ cup green peas — fresh or frozen
• #Spices & Sauce;
• 1 tbsp curry powder.. 1 tsp ground cumin.. ½ tsp turmeric
• ½ tsp paprika or Kashmiri chilli powder — for rich red colour
• ¼ tsp cayenne pepper — optional, for extra heat
• 1 tsp sea salt — adjust to taste
• 1 can (400 ml) full-fat coconut milk
• 100–150 ml vegetable stock or water — adjust thickness
• 1 tbsp lemon juice — to finish
• #Garnish;
• Fresh cilantro — chopped
• Lemon wedges — for squeezing

👩‍🍳 Instructions

1. 1

   Sauté the aromatics: Heat the oil in a large pot over medium heat. Add the diced onion and cook gently for 5–7 minutes until soft and golden. Add the minced garlic, grated ginger, and fresh chilli — cook for 1 more minute until fragrant, taking care not to burn the garlic.

2. 2

   Cook the red pepper base: Add the chopped red bell peppers and eggplant (if using). Sauté for 5–6 minutes until the peppers soften slightly. Stir in the chopped tomatoes, curry powder, cumin, turmeric, paprika, cayenne, and salt. Cook for 3–4 minutes until the spices bloom and become aromatic, and the tomatoes begin to break down.

3. 3

   Blend for smooth red sauce (optional): For a rich, silky red curry sauce — transfer about half of the pepper-tomato mixture into a blender and blitz until perfectly smooth. Pour the vibrant red purée back into the pot with the chunky vegetables. If you prefer a rustic curry, skip this step and leave it all chunky.

4. 4

   Simmer with chickpeas & coconut: Add the drained chickpeas and green peas. Pour in the full-fat coconut milk and vegetable stock. Stir well to combine. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 18–22 minutes — stirring occasionally — until the sauce thickens, vegetables are tender, and the chickpeas have absorbed all the wonderful flavours.

5. 5

   Finish and balance: Stir in the lemon juice — this brightens the flavours beautifully. Taste and adjust salt, spice, or acidity as needed. If the curry is too thick, stir in a splash more warm water; if too thin, simmer uncovered for a few more minutes.

6. 6

   Serve warm: Ladle generously over steamed basmati rice. Garnish with plenty of fresh chopped cilantro and extra lemon wedges. Enjoy hot — comforting, creamy, and full of flavour!