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Coconut Curry with Chickpeas and Tomato

You can make this easy, vegan curry in just 20 minutes for a quick dinner, meal prep or lunch for the week. You'll love all the herbs and spices in this one!
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Course: Dinner, entree
Cuisine: Americana, Indian
Keyword: chickpea curry, coconut curry, curry, vegan curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories:
Author: Ginger Hultin

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 yellow onion, diced
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 cup tomato paste
  • 1 14-oz can reduced fat coconut milk use full fat if desired
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro

Instructions

  • Heat the oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. I usually add 1/4-1/2 cup of water here to keep it from sticking too much. Add tomato paste and cook, stirring for 30 seconds. Add another 1/4 cup of water if needed for consistency.
  • Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove it from the heat.
  • Puree the sauce with an immersion blender or in a regular blender until smooth (use caution when pureeing hot liquids).
  • Return the sauce to the pot, if necessary, and add chickpeas, lime juice and any additional salt per your taste. Sprinkle with cilantro.
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