Coconut Chickpea Curry
This meal is incredibly flavorful, a perfect meal prep dish, budget-friendly, only requires one pot, and is one of our go-to weeknight dinners!
Ingredients:
- 1-2 tablespoons coconut or avocado oil for coating the pot
- 1 medium yellow onion, diced
- 14-16oz ounces fresh or canned tomatoes, diced
- 16 ounces canned chickpeas, drained
- 2 teaspoons garlic, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk (lite or full fat by preference – full fat will be creamier)
- 2 teaspoons coconut or almond flour, or cornstarch if needed for thickening
- 1 small lime for juicing
- Sea salt , ground black pepper, and red pepper/ chipotle pepper flakes to taste
- Rice, Naan, or tortilla chips for serving
Instructions:
- STEP 1
In a deep pot over medium-high heat, add the oil followed by the onions and tomatoes. - STEP 2
Grind some sea salt & black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are released and onions are soft, about 10 minutes. - STEP 3
Add in the chickpeas, garlic, garam masala, curry powder, cumin, and pepper flakes (if desired). Stir to combine. - STEP 4
Add in the coconut milk and stir again. If you want a thicker curry, add in the flour or cornstarch now. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes. - STEP 5
Once done, remove the curry from the heat and squeeze a lime over the top of the curry, stirring to combine. Top with additional salt/black pepper and spicy pepper flakes to taste. Serve over rice, or with a side of Naan bread or chips.
