Coconut Chickpea Curry Bowl

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup frozen peas
• 1/2 cup packed fresh cilantro leaves, chopped
• Salt and pepper to taste
• Cooked basmati rice for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add diced tomatoes (with their juice), coconut milk, curry powder, cumin, and coriander. Stir to combine.
4. 4 Bring the mixture to a gentle simmer, then stir in chickpeas and peas.
5. 5 Simmer for about 10 minutes, allowing flavors to meld.
6. 6 Stir in cilantro and season with salt and pepper to taste.
7. 7 Serve curry over a bed of cooked basmati rice.

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper.
• This curry tastes even better the next day as the flavors deepen.
• Serve with a squeeze of lime for a zesty kick.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to maintain creaminess.

Serving Suggestions

• Pair with warm naan bread for scooping up every last bit.
• A side of mango chutney adds a sweet contrast to the savory curry.

FAQ