Chickpea Curry with Coconut Milk and Tomato
User Reviews
4.9
Chickpea Curry with Coconut Milk and Tomato
Description
The recipe begins by gently cooking sliced yellow onions, minced garlic, and optional brown sugar in coconut oil until softened and caramelized, creating a flavorful base. The drained chickpeas are stirred in with curry powder, ground cumin, and cinnamon, bringing warmth and depth. Adding diced tomatoes provides acidity and moisture, which reduces slightly upon cooking.
Full-fat canned coconut milk is then incorporated for a creamy texture and rich flavor. The curry is seasoned with salt, black pepper and fresh lime juice to balance the spice and acidity. Fresh chopped cilantro adds herbaceous brightness before serving.
This curry can be complemented with steamed rice or warm naan bread for a complete meal. The flexibility of using canned tomatoes and chickpeas makes it convenient for a satisfying vegetarian dish.
The recipe notes suggest using whole coconut milk rather than light for richer taste and remind to drain canned chickpeas to reduce excess sodium and indigestible fibers. Adjust seasoning to taste, and use a cornstarch slurry to thicken if desired. For a spicier version, hot peppers or crushed red pepper can be added.
Ingredients
- 1 tablespoon coconut oil (or other oil of choice)
- 1 yellow onion (quartered and thinly sliced)
- 3 cloves garlic (minced)
- 1 tablespoon brown sugar (optional, or white sugar or honey, see notes)
- 30 oz. chickpeas or two standard cans, drained and rinsed, or 3-4 cups cooked chickpeas, canned
- 1 ½ tablespoons curry powder
- 1 teaspoon cumin ground
- 1 teaspoon cinnamon
- 15 oz. diced tomatoes see notes, canned
- 1 can coconut milk (about 1⅔ cups, see notes)
- lime juice about 2 tablespoons, juice of one lime
- 1/4 cup cilantro or other herbs, like chives or basil, chopped, fresh
- salt to taste, see notes
- black pepper to taste, see notes
- rice for serving, optional, cooked
- naan bread for serving, optional, cooked
- cilantro for serving, optional, extra wedges
- lime for serving, optional, extra wedges
Instructions
- In a large pot or deep skillet, heat the 1 tablespoon coconut oil over medium heat until it melts. Add the sliced 1 yellow onion slivered 3 cloves garlic, and 1 tablespoon brown sugar and cook over medium or medium-low heat until deeply browned and slightly caramelized, stirring occasionally, about 10-15 minutes (tip: use this time to prep the remaining ingredients, cook rice, etc.). Adjust the heat if needed to not burn the garlic.
- Add the drained and rinsed 30 oz. canned chickpeas, the 1 ½ tablespoons curry powder, 1 teaspoon ground cumin, and 1 teaspoon cinnamon) and stir to coat everything in the spices. Turn up the heat to medium-high or high. Allow to cook for 1 more minute, stirring frequently, to bring out the flavor of the spices.
- Add the 15 oz. canned diced tomatoes. Continue to heat, stirring frequently, until some of the juices reduce, scraping up any stuck on brown bits as you stir (about 2 minutes).
- Add the 1 can coconut milk. Stir together, continuing to heat until it starts to bubble. Use a potato masher to mash a few of the chickpeas, leaving most of them intact. Turn the heat to low and continue to simmer, uncovered, for about 5-10 minutes, stirring occasionally, until curry has reduced and thickened a bit (see notes).
- Turn off the heat. Stir in the juice of one lime and the 1/4 cup chopped fresh cilantro. Taste and season with salt and black pepper as needed. Serve over cooked rice and/or naan bread, or on its own, garnished with extra cilantro and lime wedges if desired.
Notes
- You can use various types of canned tomatoes; cooking times might vary slightly due to liquid content.
- Choose full-fat canned coconut milk for richer flavor; avoid the watered-down versions from the dairy aisle.
- Drain and rinse chickpeas to reduce sodium and digestibility issues; save aquafaba if desired for other recipes.
- Season salt and pepper to your preference, considering lime juice contributes brightness that reduces salt needs.
- Add a cornstarch slurry towards the end for a thicker curry if desired.
- To increase heat, include cayenne, crushed red pepper, or other spicy additions to the spice mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 757mg | 32% |
| Potassium | 765mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 152mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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