Coconut Chickpea Curry
Made with pantry staples, and is quick and easy for weeknight meals.
Why we love this recipe
• olive oil • onion • garlic
• tomato paste • ground coriander • cumin • ginger • onion powder • garam masala
What You Need:
• turmeric • salt • can tomato sauce • coconut milk • chickpeas • lemon juice • cilantro • naan bread or rice
Heat oil in a pot over medium heat. Add the onion and cook for 5-7 minutes, until soft and translucent.
Add tomato paste and spices (best to pre-measure them all out while onion cooks). Cook, stirring constantly, for 1-2 minutes.
Add the tomato sauce, coconut milk, and chickpeas. Scrape the bottom of the pan well, cover, and bring to a simmer.
Simmer for 20 minutes, stirring and scraping the bottom of the pan every 5 minutes.
Stir in the lemon juice. Serve with rice, naan bread, and cilantro.
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