Healthy and Easy Chickpea Coconut Curry
This chickpea coconut curry dish boasts full flavor and rich ingredients. This dish is inspired by the rich, authentic chana masala dish with origins in India and Pakistan. It is perfect accompanied by sides such as basmati rice, naan, roti, samosas, chole bhature or any type of fried bread. It has hearty, intense flavors that are beautifully balanced with starchy sides ready to soak up savory flavor.
2 tbsp coconut oil
1 14oz can full fat coconut milk
1 16oz can chickpeas, drained and rinsed
1 tablespoon red curry paste
2 teaspoons fresh minced garlicMedium red onion, sliced
1 14oz can of tomatoes, diced and drained
2 teaspoons basil ½ tablespoon garam masala
¼ tsp ground turmeric
½ tsp ground black pepper
1 teaspoon curry powder
1/4 tsp red pepper flakes
½ tsp salt
1. Heat coconut oil over medium heat and sauté garlic, onion, and ginger until slightly softened and fragrant. Add the spices including the salt and pepper to the mixture and stir for less than a minute, just to toast.
2. Add the tomatoes and curry paste first and sauté slightly, 2-3 minutes. Add the chickpeas and coconut milk and bring the mixture to a boil. Reduce the heat to a simmer and let cook for about 10-15 minutes or until the liquid has been slightly reduced.
3. Squeeze the juice of one fresh lime into the mixture and add further salt to taste if needed. Garnish with fresh cilantro and serve for 4.