Easy Creamy Vegan Chickpea & Kidney Bean Coconut Curry (Dairy-Free & Gluten-Free)

há 2 semanas

Looking for a hearty, flavorful, and easy weeknight meal that's packed with plant-based protein? This creamy vegan chickpea and kidney bean coconut curry is your answer! Perfect for busy evenings or when you crave a comforting, wholesome dish, this recipe brings together aromatic spices, nutritious legumes, and a rich, dairy-free coconut base. It's a naturally gluten-free option that satisfies with every spoonful, proving that delicious vegan cooking can be both simple and incredibly satisfying. Get ready to add this to your regular rotation!

Ingredients

1 package cooked kidney beans
1 package cooked chickpeas
1 tsp vegetable oil
1 red onion
2 large garlic cloves
5cm piece fresh ginger
1 tsp ground turmeric
1 tsp garam masala spice
1 tbsp tomato purée
200ml oat milk
10g desiccated coconut
½ lime
10g fresh parsley
A bit of sweetener of your choice
Salt

Equipment

Large saucepan
Grater
Cutting board
Knife

Method: How to Make Your Creamy Vegan Curry

Follow these simple steps to create a delicious and satisfying meal:

Prepare Aromatics: Peel and finely dice the red onion. Peel and grate both the garlic cloves and the fresh ginger.
Sauté & Spice: Heat the vegetable oil in your large saucepan over a medium heat. Add the diced onion and a pinch of salt. Cook, stirring frequently and adding a splash of water if needed, for 4–5 minutes until softened. Stir in the grated garlic and ginger for 1 minute. Next, add the ground turmeric, garam masala powder, and tomato purée, stirring for 30 seconds until fragrant.
Simmer the Base: Pour the oat milk and desiccated coconut into the pan. Stir well to combine. Add a bit of your chosen sweetener, turn up the heat, and simmer for 1 minute to allow the flavors to meld.
Add Legumes & Finish: Add the cooked kidney beans and chickpeas to the simmering sauce and cook for another 5 minutes, allowing them to absorb the rich flavors. If the curry becomes too thick, add a bit more water or oat milk to reach your desired consistency.
Season & Serve: Squeeze in the juice of half a lime. Taste the curry and adjust seasoning with salt as needed. Finally, stir in the fresh parsley just before serving. This curry is excellent served with potato purée, rice, or naan bread!

Variations & Adaptations

This versatile curry can be easily adapted to your taste and what you have on hand:

Add More Veggies: Boost the nutrition by adding chopped spinach, bell peppers, sweet potatoes, or cauliflower along with the beans in step 3.
Spice It Up: For an extra kick, add a pinch of chili flakes or a dash of hot sauce when you add the spices in step 2.
Protein Boost: Incorporate cubes of pan-fried tofu or crumbled tempeh for an even richer protein content.
Richer Consistency: For an extra creamy curry, use full-fat coconut cream instead of oat milk.
Serving Suggestions: Beyond potato purée, this curry pairs wonderfully with fluffy basmati rice, quinoa, warm naan bread, or even served as a delicious filling for wraps.

Tips & Hacks

Quick Prep: Using pre-cooked or canned kidney beans and chickpeas significantly cuts down on cooking time, making this a truly quick and easy meal for busy schedules.
Freshness First: Grating your fresh ginger and garlic ensures their flavors are fully released into the curry. A microplane works wonders for this!
Taste as You Go: Always taste and adjust the seasoning (salt, sweetener, and lime) throughout the cooking process. Flavors can develop, and personal preference is key to a perfect curry.
Storage: This curry makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3-4 days, making it great for meal prep.

Ready to Cook?

Creamy Vegan Chickpea & Kidney Bean Coconut Curry with Potato Purée

Don't wait! Try this delightful Easy Creamy Vegan Chickpea & Kidney Bean Coconut Curry tonight. We'd love to see your creations! Share your photos and tag abillion to join our global community of plant-based food lovers.