Description
This Coconut Chickpea Curry with tomatoes, coconut milk, and the perfect blend of spices, is unbelievable delicious. It’s simple, flavorful, ready in no time and always hits the spot.
Ingredients
Scale
- 1 tablespoon olive or canola oil
- 1/3 cup onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon curry powder
- 1 1/2 teaspoons garam masala
- 1 can (14.5 oz) coconut milk (full fat is best, but lite is fine)
- 1 can (14.5 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- Chopped fresh cilantro
- Basmati rice, flat or naan bread
Instructions
- Heat oil in a large skillet over medium-high heat. Add onions and cook until softened for about 6 to 8 minutes, stirring often. Stir in garlic and cook for 1 minute longer. Stir in salt, pepper, curry powder and garam masala.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 10 minutes. Stir in chickpeas and continue to simmer for 10 minutes longer, stirring often.
- Remove from heat and serve with basmati rice (or any rice) and/or flat or nan bread. Sprinkle with fresh cilantro. (*This would also be delicious over cauliflower.)
Notes
- Chickpeas (or Garbonzo beans) are found with all other canned beans in the grocery store.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Main Dishes