Coconut Chickpea Curry

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I found some great sources for BPA-free cans of coconut products, and now I am on a coconut BINGE!! This is one delicious recipe that I have been making variations on (adding cauliflower, ditching the tomato, and so on..) and in all it’s variations, it still tastes amazing in the face!
I am trying to incorporate more coconut milk, cream and water into my diet, because the health benefits being screamed from every ancestral diet plan in the blogosphere are simply too loud to ignore, haha.
From the BBC Good Food website:
Coconut cream and coconut milk are made in a way surprisingly akin to their dairy counterparts. Coconut flesh (the white part) is grated and soaked in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups.

Why Eat Coconut Milk

Coconuts – and coconut milk – is highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.
Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. Consumption of coconut milk may help protect the body from infections and viruses!
MCFAs are also rapidly metabolised into energy in the liver. Unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat! So this is a great “losing weight” diet foot!
But enough about coconut! On with the yummy recipe!
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You Will Need:

2 cups basmati rice
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large tomato, chopped
1 tablespoon fresh cilantro, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed (look for BPA-free cans!)
One 13.5-ounce can coconut milk (look for BPA-free cans!)
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
1. Cook the basmati rice according to the package instructions.
2. Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are tender.
3. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
4. Add the chickpeas, tomato, cilantro, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
5. Serve the curry over the rice and enjoy!

What is your favorite way to eat coconut milk? Share below!

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Gingi is a photographer, cosplayer, amateur chef, crazy cat lady, anime otaku, bookworm, generic geek, world traveler, conservative Christian, homeschooler, devoted military wife and stay at home new mother of two little girls.

Gingi blogs about anything and everything that is relevant to being a supermom, stay at home wife, homeschooler and geek girl! You can contact her at gingifreeman@gmail.com or via the contact form on her website at www.domesticgeekgirl.com

Gingi Freeman

Gingi is a photographer, cosplayer, amateur chef, crazy cat lady, anime otaku, bookworm, generic geek, world traveler, conservative Christian, homeschooler, devoted military wife and stay at home new mother of two little girls. Gingi blogs about anything and everything that is relevant to being a supermom, stay at home wife, homeschooler and geek girl! You can contact her at gingifreeman@gmail.com or via the contact form on her website at www.domesticgeekgirl.com

40 thoughts on “Coconut Chickpea Curry

  • 7 October, 2015 at 3:07 am
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    Coconut milk is a staple in our home. We actually just had a beef curry for dinner that my husband made. So good.

    We use coconut milk to cook rice or one other favorite dish is Tom Kha Gai.

  • 7 October, 2015 at 4:11 am
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    I LOVE coconut milk! I have even started using coconut oil as my moisturizer. It is amazing! What a fabulously delish recipe this is. Loving it 🙂

    • 7 October, 2015 at 1:53 pm
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      LOL, brace yourself for like a bazilliondy skin care coconut DIY recipes.. I’ve discovered it in my skin care routine too, haha..

  • 7 October, 2015 at 5:54 am
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    Aw that awesome and yum recipe! It’s something new and interesting to me, i’ve never seen before dish like this. I will make it, looks easy to cook! Thanks for sharing!
    xx
    cvetybaby.com

  • 7 October, 2015 at 8:20 am
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    Comforting and delicious! Chickpea and coconut are something I can’t get enough..this is a perfect curry for me.

    • 7 October, 2015 at 1:54 pm
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      Yeah, I have made it multiple times since I discovered this recipe last month!

  • 7 October, 2015 at 11:19 am
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    I love making recipes with coconut milk. I found a recipe a couple of years ago, and I’ve sort of been hooked ever since like you! So creamy and different:)

    • 7 October, 2015 at 1:55 pm
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      Yeah, it’s a great escape from the “same old”!

  • 7 October, 2015 at 12:34 pm
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    I have never cooked with coconut milk Gingi, it sounds like I am going to have to try it now… it has a lot of wonderful health benefits… I am not into curry though, so I would skip that one xox

    • 7 October, 2015 at 1:56 pm
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      Ohhhh, you have to try it!! It’s so good!! <3

  • 7 October, 2015 at 1:45 pm
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    so very delish
    I have posted a new OUTFIT, I’d love to know your opinion
    have a nice day
    kiss

    • 8 October, 2015 at 2:10 pm
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      For sure!! <3 <3

  • 7 October, 2015 at 7:49 pm
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    Coconut curry is just about the only think I use coconut milk for. Though I have used it to make alfredo sauce and vegan fudge. The latter was absolutely divine! I love coconut milk, and I especially love that you can keep cans of it on hand for whenever you need it. It always feels like such a luxurious ingredient. And it’s a vegan miracle food when you are looking to replace dairy cream. This recipe sounds fantastic, by the way.

    • 8 October, 2015 at 2:17 pm
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      I tried to make vegan fudge with coconut cream, but it just wouldn’t whip! I even chilled it overnight and tried to follow the directions I found online perfectly.. I’ll try again soon! Any tips??

  • 7 October, 2015 at 11:29 pm
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    Don’t get me in a room with chickpeas! LOL!

  • 8 October, 2015 at 12:39 am
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    I’m absolutely a believer in coconut milk now! The photos are great. I love, love, love chickpeas.

  • 8 October, 2015 at 4:41 am
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    Well thanks… Now I’m super hungry. 😉

    • 8 October, 2015 at 2:17 pm
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      Make some! haha!

  • 8 October, 2015 at 12:47 pm
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    Gosh, you’re making me so hungry, dear! xoxo

    • 11 October, 2015 at 3:32 am
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      <3

  • 8 October, 2015 at 9:25 pm
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    This sounds SO delightful. I’m also on a coconut oil / coconut milk binge and this recipe is definitely getting added to the binder!!

    • 11 October, 2015 at 3:35 am
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      Awesome!! Let me know what you think!! <3

  • 8 October, 2015 at 10:07 pm
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    Looks good Gingi … but I would make a cauliflower rice to accompany the chicken.
    It suits my LCHF lifestyle better …

    All the best Jan

    • 11 October, 2015 at 3:38 am
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      That actually sounds AMAZING!!

  • 9 October, 2015 at 4:20 pm
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    This dish looks great! YUM! I saw you over at Christine’s blog – The Raw Project – and had to stop by! Glad I did 🙂 Nice place you have here!

    • 11 October, 2015 at 3:39 am
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      Oh yay! I am so glad you stopped by!!! I’m heading over to your blog now to say hi! <3

  • 9 October, 2015 at 8:39 pm
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    Coconut and curry is such a great combination. And I see that you added some sriracha in the mix. YUM!

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