Coconut Chickpea Curry

Prep Time: 10 min
two bowls of curry with rice and side of naan bread

Cook Time: 30 min

Total Time: 40 min

Servings: 4

Ingredients:

  • 1 Tbs coconut oil
  • 1 large red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled or minced (or 1Tbs grated)
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp salt
  • 2 Tbs Garam Masala
  • 1 1/2 cup petite diced tomato (14 oz can)
  • 1 1/2 cup coconut milk (14 oz can)
  • 1 3/4 cup can chickpeas, drained and rinsed (16 oz can)
  • 2 Tbs lime juice (1 lime or lemon)
  • chopped fresh cilantro for garnish

Directions:

  1. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown.
  2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
  3. Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.
  4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt 
  5. Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro.



Mike and I would make this sometimes during the pandemic after the kids went to bed, and set up a table in the sun room as if it were a restaurant. It was like a little date night that was vegetarian for him, spicy for me, and quiet for us. We'd buy frozen samoas and some naan as well.