Coconut Chickpea Curry
Coconut Chickpea Curry A rich coconut curry broth with onion, garlic, ginger, Indian spices in coconut milk and tossed with chickpeas. Flavorful vegan meal and you won't even miss the meat!
Servings: 6
Equipment
- 12 inch cast iron skillet
- measuring cups and spoons
Ingredients
- 1 Tablespoon Coconut Oil (or canola or olive oil)
- 1 large Onion (finely diced)
- 4 Garlic Cloves (minced)
- 1 medium knob Fresh Ginger (grated and minced)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 to 1 1/2 Tablespoon Curry Powder
- (1) 14.5 ounce can Full-Fat Coconut Milk (in a can, may use lite)
- (1) 14.5 ounce can Crushed Tomatoes
- (1) 14.5 ounce can Chickpeas (aka garbanzo beans, drained and rinsed)
- 1-2 fresh Lime Juice
- Fresh Cilantro (chopped)
- Basmati Rice or Naan Bread
Instructions
- Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder.
- Add coconut milk and crushed tomatoes. Turn down heat to medium-low and let simmer for 15-20 minutes. Stir in chickpeas and continue to cook for 5 minutes longer, stirring often.
- Remove from heat and sprinkle with lime juice. Serve with basmati rice and sprinkle with fresh cilantro.
Nutrition
Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 390mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
