A great meatless meal for fall! This hearty Apple Chickpea Coconut Curry is loaded with flavor and is super satisfying. And, bonus, it’s vegan!
The inspiration for this dish came from a Chicken Curry with Apples dish my mom would often make growing up. It was one of my favorite fall dishes and I’ve been dying to recreate a version of it to share with you!
I came up with this Vegan Apple Chickpea Coconut Curry, which is the meatless, vegan second cousin of my mom’s Chicken Curry with Apples. This version substitutes chickpeas for chicken. It was not my intention to create a vegan recipe, but sometimes it just happens that way!
It may seem weird to put apples in curry, but trust me you won’t regret it! They give an extra natural sweetness that really strengthens and compliments the curry flavor. Plus it’s fall… so this gives you another excuse to go apple picking 🙂
My mom would make the sauce with chicken broth and thicken it with corn starch. You could sub that in if you don’t like coconut, but I love the extra flavor and thickness that comes from the coconut cream. It transforms it to a fall comfort food 🙂
The chickpeas are hearty and hold up well, they do not get mushy and are a great source of protein and fiber!
I served it over Trader Joe’s Harvest Grain Blend which is a blend of Israeli couscous, orzo, baby garbanzo beans and red quinoa. It is really delicious and compliments the dish well!
A great meatless meal for fall! This hearty Apple Chickpea Coconut Curry is loaded with flavor and is super satisfying.
4 tbsp olive oil, divided
1 cup white onions, chopped small
2 small green apples, skin on, chopped small
2 large garlic cloves, crushed
1 tsp sea salt
1 large red bell pepper, chopped small
2 15.5oz cans chickpeas, drained
1 15.5oz can coconut cream
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cumin
1/2 tsp sea salt
bunch of cilantro (optional)
In a medium sized skillet, heat 2 tbsp olive oil over medium heat
Add chopped onions, sauté 2 minuets
Add chopped apples, sauté 2 minuets
Add crushed garlic and sea salt, sauté 4 minuets
Add red pepper, sauté 2 more minutes
Remove skillet from stove top and set aside
In a large pot, heat 2 tbsp olive oil over medium heat
Add the chickpeas, stir
Pour in the can of coconut cream, stir
In a small bowl whisk together the curry powder, turmeric, cumin and sea salt
Add spices to pot, stir
Bring pot to a boil
Once it boils, add the skillet of vegetables and apples to the pot, stir
Reduce heat to low and simmer, 8-10 minutes
Serve over rice or grains*
Garnish with cilantro if desired
*I served this over Trader Joe’s Harvest Grains Blend
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