What does yellow curry powder taste like?

Yellow curry powder typically has a mild and slightly sweet flavor with a hint of warmth and earthiness.

What are the different types of curry powders?

The different types of curry powders include Indian curry powder (what we're using here), Thai curry powder, and Jamaican curry powder.

How can I make this a vegan coconut chickpea curry?

To make this a vegan coconut chickpea curry, omit any animal-based ingredients such as meat or dairy products. Instead, use plant-based substitutes. Replace meat with extra vegetables or tofu, and use coconut based yogurt. Ensure that any curry paste or seasoning used does not contain animal products or by-products.

Can you freeze a coconut chickpea curry?

Yes, you can freeze a coconut chickpea curry. To do so, be sure your curry is at room temperature before storing in a freezer-safe container. It will keep nicely for you for up to about 3 months.

New! Fast and Easy Coconut Chickpea Curry Recipe

Print Recipe

Inspired by some of my favorite Indian flavors, this very quick and easy vegetarian curry recipe is truly a breeze to throw together, and eats like a big, cozy hug.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Units Scale

2 tablespoons cooking oil or ghee
1 small yellow onion, diced
2 bell peppers, any color, diced
1-inch piece of fresh ginger, minced or grated
1 tablespoon yellow curry powder
2 teaspoons garam masala (optional, but very delicious)
1 teaspoon smoked paprika
4 garlic cloves, minced or grated
2 tablespoons tomato paste (more is fine)
1 teaspoon brown sugar
Two, 15-ounce cans chickpeas, drained and rinsed
14.5 ounce can full-fat coconut milk
1 cup vegetable stock (or 2 teaspoons veggie stock concentrate)
Two, 15-ounce cans chickpeas

Serving Suggestions: Cooked Basmati Rice (see note), plain yogurt, chopped cilantro

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Instructions

Pour the oil in a large skillet over medium heat. When it’s hot, add the diced onion and bell peppers. Cook, stirring occasionally, until nice and tender – about 6 to 8 minutes.
Add the curry powder, garam masala (if using), smoked paprika, garlic, tomato paste, and brown sugar and cook for about a minute. Add the chickpeas, coconut milk, and about ½ cup of the veggie stock (if using stock concentrate, you can just add water here instead).
Bring the curry up to a light bubble and let it simmer partially covered (helps catch any ornery sputtering) for at least 5 minutes to reduce slightly, and so the sauce can deepen in flavor a bit. Serve the curry over rice, topped with cold yogurt and chopped cilantro, if you like.

Notes

NOTE: I love serving vegetarian curries over garlic rice, as it just adds that much more depth of flavor to every bite. To make garlic rice, simply add a healthy drizzle of oil to your pot and, along with your rice, add a few cloves of minced garlic. Saute/toast everything for just a few minutes until it all smells nutty, and then add the water and proceed with the cooking instructions on your rice’s packaging.

Find it online: https://mykitchenlittle.com/2024/07/08/coconut-chickpea-curry-recipe/