Basil Chickpea Curry
User Reviews
5.0
387 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Basil Chickpea Curry
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This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.
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Ingredients
- 1 tablespoon olive oil
- 1/2 small sweet onion, diced (about 1/4 cup)
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh ginger
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 ½ tablespoons dried basil
- 1 tablespoon curry powder, or more, if you love it!
- 1 to 2 14 ounce cans chickpeas, drained and rinsed (I like to use 2!)
- 1 14 ounce can full-fat coconut milk
- 2 tablespoons freshly squeezed lime juice
- 1 handful fresh basil, chopped (optional)
- Rice, for serving
- naan, for serving
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Instructions
- Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
- Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
- Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
- Serve with your favorite rice, naan or just in the bowl by itself!
Genuine Reviews
User Reviews
Overall Rating
5.0
387 reviews
Excellent
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