Easy Coconut Chickpea Curry

Makes 4 Servings


  • 1 tbsp coconut oil
  • 1 large red onion thinly  sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger peeled and  minced or grated
  • 1 tbsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground)
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp salt (plus more to taste)
  • 1 and 1/2 cups diced tomatoes (equal to 1-14-oz. can; drain before    using)
  • 1 and  1/2 cups full-fat  coconut  milk  (equal  to  1-14-oz.  can)
  • 1 and 3/4 cups cooked chickpeas (equal to 1-16-oz. can; drain and rinse before using)
  • 2 tbsp freshly-squeezed lime juice ( 1 lime) (lemon also  works)
  • chopped fresh cilantro (coriander) for serving


  1. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently,  until the onion is softened and starting to   brown.
  2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in  the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
  3. Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to   medium-low.
  4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime  juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished  with chopped  fresh  cilantro.

Recipe Notes

TO  ADD HEARTY  VEGETABLES  LIKE SWEET POTATO OR CAULIFLOWER:  Cut the veggies into  bite­ sized pieces, and add them after the initial step of cooking the onion, but before adding the garlic and ginger. Stir-fry for a couple of minutes until the vegetable is softened a little bit. It can then finish cooking when the chickpea coconut curry is brought to a boil and   simmered.

SOURCE: www.yupitsvegan.com

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