Chickpea Curry With Coconut Milk
Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!
Servings 4
Calories 358kcal
Ingredients
- 1 tablespoon oil or ghee
- 1 Small Onion diced
- 1 tablespoon Garam Masala
- 1 teaspoon Cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ¼ cayenne pepper optional, omit for milder heat
- 1 teaspoon Salt
- 2 tablespoons tomato paste
- 14 oz coconut milk
- 14 oz chickpeas, drained
- 1 lime cut into wedges
- handful cilantro chopped
- ¼ cup yogurt optional, plain dairy free or Greek
Instructions
- Heat the oil or ghee in a pot over medium heat and add the onions, sauteing until translucent but not browning.
- Add the Garam Masala, turmeric, ground ginger, cinnamon, and cayenne, and stir briefly toast the spices so they become fragrant.
- Add the coconut milk, tomato paste, and salt. Stir until the tomato paste is completely blended into the coconut milk, then add the chickpeas.
- Cook over medium to med-low heat, stirring frequently until the sauce thickens to your liking – 10 or 15 minutes.
- Meanwhile, prepare your sides (see serving suggestions).
- Serve the chickpea curry with a squeeze of lime, a dollop of yogurt (optional), and garnish with plenty of cilantro.
