Chickpea Curry Recipe

By Jennie Nunn / October 23, 2017
vegetarian recipe

Known for his plant-based lifestyle, renowned plant-based chef Matthew Kenny shares his chickpea curry recipe.  You can also check out his ceviche recipe

Chickpea Curry Recipe

Serves 3

2 tablespoons coconut oil
1 onion, finely sliced
1 tablespoon vadouvan
1⁄2 teaspoon garam masala
1⁄2 teaspoon ground coriander
1 inch knob ginger, minced
1 lemongrass stalk, bruised
3 lime leaves
2 cups cherry tomatoes
3 cups coconut milk
3 cups cooked chickpeas
1⁄2 cup lime juice
black pepper
chopped cilantro

Heat the coconut oil in a large pan and add vadouvan, masala, coriander, ginger and galangal. Next add in the onions and cook until softened, about six minutes. Add the lemongrass stalk and lime leaves, stir to combine. Cook for one to two minutes, then add in the tomatoes, and simmer for 10 minutes.

Pour in the coconut milk and season. Bring to boil and simmer. Add the chickpeas and simmer very low for 30 minutes until the sauce has thickened. Take the mixture off the stove and add in the lime juice. Remove the stalks of lemongrass. Serve with warm pieces of toasted flat bread or pita. Garnish with cilantro.

Jennie Nunn

Jennie Nunn

West Coast Contributing Editor at Organic Spa Magazine
Jennie Nunn, Organic Spa's West Coast Contributing Editor, is a former editor at magazines including Sunset, California Home+Design, and 7x7. Her work has appeared in publications such as C, The Hollywood Reporter, AFAR, Destination Weddings+Honeymoons, The San Francisco Chronicle, Luxe Interiors+Design, San Francisco Magazine, Gotham, Capitol File, 5280, Houston Brides, and 805 Living. 
Jennie Nunn

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