Description
This healthy and delicious coconut chickpea curry comes together in just about 20 minutes.
Ingredients
Scale
- 2 Tbsp. coconut oil or vegetable oil
- 1 medium yellow onion, chopped
- 3/4 tsp. table salt, divided
- 3 garlic cloves, minced
- 1 Tbsp. minced ginger (from 1 (1-inch) piece of ginger)
- 1 1/2 tsp. garam masala
- 1 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 (14.5 oz.) can diced tomatoes
- 1 (13.5 oz.) can unsweetened coconut milk, preferably full fat
- 2 (15 oz.) cans chickpeas, drained and rinsed
- lime wedges, cilantro and naan, for serving
Instructions
- Heat oil in a large pot of braiser pan over medium-high. Add onions and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in garlic, ginger, garam masala, turmeric, cumin and coriander and cook until fragrant, about 1 minute.
- Add tomatoes and cook, stirring frequently, until mostly reduced and jam consistency, about 5 minutes. Stir in coconut milk and scrape the bottom of the pan with a wooden spoon. Add chickpeas and bring to a simmer over medium-low heat. Cook, covered, until thickened and the chickpeas are tender, 8-10 minutes. Sprinkle with remaining 1/2 teaspoon salt. Serve with lime wedges, cilantro and naan.
Notes
- Adjust consistency of sauce with water or vegetable broth.
- Store leftovers in an air-tight container in the refrigerator for up to 3 days. To reheat, add a bit of water or vegetable broth as the chickpeas will soak up much liquid while stored.
- Sub 1 1/2 cups fresh chopped tomato (about 1 large) for the canned tomatoes, if preferred.
- Serve with rice, potatoes, yogurt or fresh bread.
- Prep Time: 5 min.
- Cook Time: 20 min.
- Category: Main
- Method: Simmer
- Cuisine: Vegetarian