Creamy Coconut Chickpea and Tomato Curry

• 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 (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and sauté until softened.
3. 3 Stir in garlic and ginger, cooking until fragrant.
4. 4 Add cumin, coriander, turmeric, chili powder, and cayenne (if using), and toast spices for 30 seconds.
5. 5 Pour in diced tomatoes with their juice, then add coconut milk and chickpeas.
6. 6 Simmer for 15-20 minutes, stirring occasionally.
7. 7 Season with salt to taste.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large skillet or saucepan
• Wooden spoon

Variations

• Add spinach or kale for extra greens.
• Stir in diced bell peppers for a pop of color and sweetness.

Substitutions

• Use almond milk for a lighter version.
• Substitute olive oil with coconut oil for a richer flavor.

Pairings

• Raita for cooling contrast.
• Mango chutney for a sweet accompaniment.

Nutrition

Tips

• For a smoother curry, blend half the mixture before combining.
• Adjust spice levels to your preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• A sprinkle of toasted coconut flakes adds a nice texture.

FAQ