Just wanted to mention that is super creamy chickpea curry is sponsored by my friends over at Andre Prost, the makers of all things deliciously coconut-y!
This chickpea curry is made extra creamy with coconut milk! It’s a vegan and gluten free, 20-minute weeknight dinner that’s perfect for Meatless Monday!
I KNOW, It’s hasn’t even been two weeks since the mango curry homemade BBQ sauce and we’re eating curry again. Which is probably breaking a handful of rules from the “Food Blogger Handbook.”
Which, doesn’t actually exists just FYI. Don’t get all kinds of excited and go surfing internet land for the elusive book that will help you achieve your secret dreams of Food Blogger Stardom.
Instead, I highly suggest that you eat curry again. Except, you all know that by “suggest” I totally mean “demand.” Because IT’S OCTOBER ALREADY. Which means my cozy-socks-and-trendy-infinity-scarf wearing self wants to get her face all up in a big pot of creamy and so, SO SMOOTH pot of comforting chickpea goodness.
It’s like a chunky sweater for your taste buds. One bite wraps your WHOLE dinner-eating life in a big hug of rich, velvety-smooth swirls of lightly-sweet coconut milk that are balanced out with little POPS of yellow-curry paste heat and BURSTS of fresh tomatoes.
Not to mention you made it in ABOUT 20 minutes. Weeknight-comfy-cozy-MEALTESS-fall-dinner win? I THINK YES.
Pro tip: keep the “vegan chickpea vibes” going ALL night long – even after you’ve done a little dinner-munchin’ damage – and whip up some vegan brownies stuffed with peanut butter cookie dough.
Cookie dough made from chickpeas. In a brownie. AFTER CHICKPEA CURRY.
Only good life choices being made her peeps.[Tweet “This One Pot, #Vegan Creamy Chickpea Curry is PERFECT for #meatlessmonday!”]
Now that I’ve gotten you SUPER excited and totally side-tracked from work (not that you would go on the internet on the clock RIGHT? WINK WINK) because you’ve got visions of spicy-sweet coconut milk running through your brain, it’s CONFESSION TIME.
This creamy chickpea curry recipe is brought you by my healthy-food loving friends over at Andre Prost! Like, it’s not MY recipe. Which was, if I’m being totally honest with you for a quick sec, SO nice to have a night off recipe-developing, and just eating something SO TOTALLY delicious without having to ask Mr. FFF “how’s the salt? Does it need more spice? IS IT POST-ABLE?”
He hates that last one. But, I ask it anyway. *Insert evil laughter.*
Now, you may be a little bit confused, because you’ve never seen these full-of-delicious cans of Andre Prost coconut milk at your grocery store. But, my peeps, let me ask you this:
Have you ever wandered down the BAKING AISLE, instead of the international foods aisle, when seeking out a little ethnic flair in the form of thick, luscious and creamy-white coconut milk?
That’s what I thought. You’ve been looking in the WRONG places you’re whole LIFE, because that’s where Andre Prost likes to keep its tasty little self. Don’t worry, I had to question everything I knew in life to be true when I discovered this as well.
It’s the same stuff. Still rich. Still NUM and you can still make coconut whipped cream out of it. Which you know I obsessively put on everything from healthy French toast to paleo cupcakes. <3 <3 <3.
Now that we’ve got that covered, and your life has basically changed and your grocery trips will NEVER BE THE SAME AGAIN, you can try to get back to work while your dinner tangles itself around your every.single.thought as you TRY to focus.
Yeah, good luck with THAT.
Other Recipes You Might Like:
Creamy Vegan Chickpea Curry
This chickpea curry is made extra creamy with coconut milk! It's a vegan and gluten free, 20-minute weeknight dinner that's perfect for Meatless Monday!
- 2 tablespoons oil I used olive oil
- 2 cups chopped onions
- 3 cloves large garlic minced
- 1 tablespoon Red or Yellow Curry Paste I used yellow
- 1-13.5 oz can Andre Prost Coconut Milk divided, found in the baking section
- 2-15.5 oz cans chickpeas drained
- 2 tablespoons soy sauce
- 1 medium tomato chopped
- 1 tablespoon brown sugar I used coconut sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- 4 cups cooked Jasmine Rice for serving
- Heat oil in a large skillet over a medium high heat. Add onions and cook until they start to brown. Add garlic and stir-fry until soft.
- Add Curry Paste and 1/4 can of Coconut Milk. Stirring, cook until curry is dissolved.
- Add chickpeas, soy sauce and remaining can of Coconut Milk. Bring to a boil and cook 3-5 minutes.
- Add tomatoes, sugar, and lime juice. Simmer 1-2 minutes. Stir in cilantro and serve over Jasmine Rice.
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
THIS POST IS SPONSORED BY MY FRIENDS AT ANDRE PROST. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER AWESOME BRANDS THAT FFF LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.
Or, if you want more ideas, keep in touch with Andre Prost on Facebook!
(for curry only, not including rice.)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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