This Coconut Chickpea Curry with tomatoes, coconut milk, and the perfect blend of spices, is unbelievably delicious. It’s simple, flavorful, ready in no time and always hits the spot.
Another weekend of social distancing in the books. How is everyone holding up? I am really missing the people I see on a regular basis. I keep hoping there is a light at the end of this tunnel, but in the meantime, I’ll just keep baking away in my kitchen with our dog Hank right next to me.
If you love Indian food like most of us do, then you’re going to love this Coconut Chickpea Curry. It’s total comfort food and I am so in love with it. I made it again this past Saturday for our lunch and we inhaled it. Well, except for Parker who refuses to give Indian food a real try.
This curry is so simple to make, even your kids could make it while they’re home probably driving you crazy. I’ve been making Parker (high school sophomore) and Taylor (college freshman) make something almost everyday since this whole quarantine thing and I’ve loved every second of it . . . #quarantinelife.
If you’re a meat and potatoes person, you won’t even miss the meat in this dish, I promise. I don’t know about you, but I honestly love doing meatless meals during the week because it’s just a nice change of scenery.
This recipe requires mostly pantry staple ingredients. The only thing you may not have is the coconut milk (I always have a can or two on hand), but it’s worth a trip to the store for it. Also, I always have curry and garam masala on hand, those might be two spices you don’t have, but worth buying just for this dish.
So many reasons to love this Coconut Chickpea Curry:
- The coconut milk makes this chickpea curry rich and creamy, it’s absolutely delicious!
- The combination of spices is perfect and gives this amazing flavor.
- It’s incredibly quick and easy to make. It’s done in under 30 minutes from start to finish. Who doesn’t love meals that quick?
- Healthy, filling and it’s an excuse to make this soft simple flatbread.
What if I hate tomatoes?
I promise, if you’re not fan of tomatoes, you won’t taste them. They blend right in and help with the thickness of the curry and the flavor. My son Taylor is not a fan of tomatoes at all and he absolutely loves this dish. If you’re allergic, you could substitute the tomatoes with something like pumpkin puree or butternut squash puree. It won’t taste exactly the same, but will give it the creamy texture!
How to Make Chickpea Curry:
- Heat oil in a large skillet over medium heat. Sauté chopped onion until it’s softened and translucent. Stir in the minced garlic and cook, stir constantly, until fragrant, about 30-60 minutes.
- Add the spices and cook, stirring regularly, until fragrant, about 1-2 minutes.
- Stir in coconut milk and crushed tomatoes. Simmer about 10 minutes.
- Add the chickpeas in and simmer 10 more minutes.
- Serve with rice and/or flatbread or naan.
If you’re a fan of curries, this dish is going to become a favorite. It’s comfort food in a bowl and we could all use some of that right now.
Have a great week and stay safe and wash your hands!!Print