Description
Coconut Chickpea Curry is a flavorful, one-pot dish that combines the richness of coconut milk with the heartiness of chickpeas and spices for an easy and satisfying meal.
Ingredients
Scale
- 2 tablespoons oil, preferably avocado oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ inch ginger, minced
- 1 jalapeño, seeded and finely diced
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- Pinch of cayenne, optional
- 1 teaspoon sea salt, to taste
- ¼ teaspoon black pepper
- 2 (15-oz) cans chickpeas, rinsed and drained
- 1 (14.5-oz) can diced tomatoes
- 1 can full-fat coconut milk
- 1 lime, juiced
- ¼ cup cilantro, optional
Instructions
- In a big pot, warm the oil on medium-low heat. Add the diced onion, garlic, and ginger. Cook, stirring frequently, until the onion becomes translucent and fragrant, about 5 minutes.
- Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, cooking for an additional minute until fragrant.
- Add the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
- Turn off the heat and stir in the lime juice and fresh cilantro.
- Allow to cool completely before storing any leftovers.
Notes
- Customize the heat level by adjusting the amount of jalapeño and cayenne pepper.
- This dish pairs well with rice or naan bread.
- For a richer flavor, let the curry sit for a while before serving to allow the spices to meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg