Easy coconut chickpea curry is one of my favourite meals to make when I’m on a budget with little time. This dish features chickpeas in a rich coconut curry sauce filled with spices and aromatics, topped with fresh cilantro and a squeeze of lime. This is a perfect budget friendly meal that uses mostly pantry staples, is packed with nutrients, and takes very little time to make.
Info and tips
One tip I have to really bring out the flavours of the spices is to cook them with the onions and garlic. Essentially you’re toasting the spices and allowing them to really come to life.
You can add other things to this because it’s super customizable. Other veggies you could add are spinach, red peppers, or maybe even some zucchini! You can also add meat but i kept it vegan because some days I just really crave veggies haha.
I like to serve this with rice and naan bread!
Ingredients
- 1/2 red onion
- 4 garlic cloves
- tbsp fresh ginger
- 1/2 tbsp curry powder
- tsp cumin
- tsp turmeric powder
- tsp chili powder
- Salt & pepper (to taste)
- 1 can diced tomatoes
- 1 can chickpeas
- 1 can full fat coconut milk
- handful fresh cilantro
- 1/2 lime juiced
Instructions
- Begin by dicing your onion and mincing the garlic and ginger. Add onion to a oiled pan on medium heat and saute for a couple minutes before adding the garlic and ginger. Cook for another minute.
- Add the listed spices to that pan to toast. Mix well.
- Add the can of tomatoes and bring to a gentle simmer. Once simmering add the chickpeas.
- Next add the coconut milk. Bring the sauce to a gentle simmer again and let cook for 10-12 minutes.
- Taste here and add any more seasonings to taste if needed. Turn off the heat and squeeze in the lime and add the fresh cilantro. Mix well and serve with rice or naan bread (or both). Enjoy!
See below for a video tutorial!
This dish features chickpeas in a rich coconut curry sauce filled with spices and aromatics, topped with fresh cilantro and a squeeze of lime. Begin by dicing your onion and mincing the garlic and ginger. Add onion to a oiled pan on medium heat and saute for a couple minutes before adding the garlic and ginger. Cook for another minute. Add the listed spices to that pan to toast. Mix well. Add the can of tomatoes and bring to a gentle simmer. Once simmering add the chickpeas. Next add the coconut milk. Bring the sauce to a gentle simmer again and let cook for 10-12 minutes. Taste here and add any more seasonings to taste if needed. Turn off the heat and squeeze in the lime and add the fresh cilantro. Mix well and serve with rice or naan bread (or both). Enjoy!Easy Coconut Chickpea Curry
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