Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and ginger, cooking for another minute.
- Add Spices: Sprinkle in the curry powder, cumin, and coriander. Stir well to coat the onions in the spices, cooking for about 2 minutes until fragrant.
- Combine Ingredients: Pour in the diced tomatoes and coconut milk, mixing well. Add the chickpeas and bring the mixture to a gentle simmer.
- Simmer: Allow the curry to cook for 10-15 minutes, letting the flavors meld and the sauce thicken. Season with salt and pepper to taste.
- Serve: Garnish with fresh cilantro and serve hot over cooked rice or with naan for a complete meal.
Notes
Add spinach or kale for extra nutrition.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 300kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 10g