Pantry chickpeas grow rich and comforting in a pot of coconut milk and warm spices, ready in the time it takes to steam a pot of rice. A forgiving supper for the fasting table, finished with a bright squeeze of lime.
Creamy Coconut Chickpea Curry
Pantry chickpeas simmered rich and comforting in coconut milk and warm spices, finished with lime.
Servings 4
Ingredients
For the curry
- 2 tbsp coconut oil
- 1 medium red onion or yellow onion, diced
- 14 oz fresh or canned tomatoes, diced
- to taste sea salt and ground black pepper
- 16 oz canned chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 1 1/2 tbsp garam masala
- 1 tsp curry powder
- 1/4 tsp cumin
- 13.5 oz canned coconut milk
- juice of 1 small lime
Method
- In a deep pot over medium-high heat, add the coconut oil.
- Add the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together.
- Lower the heat to medium and let it cook down until the juices of the tomatoes are naturally released and the onions are soft, about 10 minutes.
- Add the chickpeas, garlic, garam masala, curry powder, and cumin. Stir to combine.
- Add the coconut milk and stir again. Bring the curry to a boil, then reduce to medium-low and let it simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you like.
- Remove the curry from the heat and squeeze the lime lightly over the top, stirring to combine. Do not skip this step.
- Allow to cool slightly, then serve.
To keep it strict (oil-free)
Cook the onion and tomatoes down in a splash of water or broth instead of the coconut oil to keep a strict fast.