This coconut chickpea curry is the perfect weeknight dinner—tasty, comforting, and full of flavor. Made with simple pantry staples, it comes together in under 30 minutes for a quick and satisfying meal.
INGREDIENTS
- 2 tablespoons oil (avocado oil recommended)
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½-inch piece of ginger, minced
- 1 jalapeño, seeded and finely diced
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground paprika
- Pinch of cayenne (optional)
- 1 teaspoon sea salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 can full-fat coconut milk
- 1 lime, juiced
- ¼ cup fresh cilantro (optional)
INSTRUCTIONS
- Cook the aromatics: In a large pot, heat the oil over medium-low. Add the diced onion, garlic, and ginger. Sauté, stirring often, until the onion turns translucent and fragrant, about 5 minutes.
- Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne (if using), salt, and black pepper. Cook for another minute until the spices become aromatic.
- Add the remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, or until the chickpeas are tender.
- Finish with lime and cilantro: Once done, remove the pot from heat. Stir in the lime juice and fresh cilantro, if using.
- Serve and store: Enjoy the curry right away or allow it to cool completely before storing in an airtight container for later.
NUTRITION (PER SERVING)
- Calories: 312 kcal
- Carbohydrates: 25g
- Protein: 9g
- Fat: 21g
- Saturated Fat: 13g
- Sodium: 817mg
- Potassium: 388mg
- Fiber: 7g
- Sugar: 1g
- Vitamin A: 130 IU
- Vitamin C: 8mg
- Calcium: 73mg
- Iron: 4mg
