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Chickpea Curry with Coconut Milk and Tomato
This easy chickpea curry recipe features slow-cooked onions and garlic, warm spices including curry powder, cumin, and cinnamon, chickpeas, and diced tomatoes, all simmered in coconut milk and finished with fresh lime juice and herbs. You'll love this easy plant-based recipe!
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Instructions
- 01
In a large pot or deep skillet, heat the 1 tablespoon coconut oil over medium heat until it melts. Add the sliced 1 yellow onion, slivered 3 cloves garlic, and 1 tablespoon brown sugar and cook over medium or medium-low heat until deeply browned and slightly caramelized, stirring occasionally, about 10-15 minutes (tip: use this time to prep the remaining ingredients, cook rice, etc.). Adjust the heat if needed to not burn the garlic.
- 02
Add the drained and rinsed 30 oz. canned chickpeas, the 1 ½ tablespoons curry powder, 1 teaspoon ground cumin, and 1 teaspoon cinnamon) and stir to coat everything in the spices. Turn up the heat to medium-high or high. Allow to cook for 1 more minute, stirring frequently, to bring out the flavor of the spices.
- 03
Add the 15 oz. canned diced tomatoes. Continue to heat, stirring frequently, until some of the juices reduce, scraping up any stuck on brown bits as you stir (about 2 minutes).
- 04
Add the 1 can coconut milk. Stir together, continuing to heat until it starts to bubble. Use a potato masher to mash a few of the chickpeas, leaving most of them intact. Turn the heat to low and continue to simmer, uncovered, for about 5-10 minutes, stirring occasionally, until curry has reduced and thickened a bit (see notes).
- 05
Turn off the heat. Stir in the juice of one lime and the 1/4 cup chopped fresh cilantro. Taste and season with salt and black pepper as needed. Serve over cooked rice and/or naan bread, or on its own, garnished with extra cilantro and lime wedges if desired.
Nutrition
per serving · 1 serving
- Calories
- 415
- Protein
- 14g
- Carbs
- 45g
- Fat
- 23g
- Fiber
- 12g
- Sugar
- 8g
- Sat. fat
- 17g
- Sodium
- 757mg
Variations & swaps
Ingredients and Substitutions
- Chickpeas – I used canned, but you can cook your own from dry if you want (here’s how to cook dried chickpeas).
- Diced tomatoes – I used canned here, but fresh will also work (they may take a bit more time to cook).
- Coconut milk – the canned kind you find with the other Asian ingredients at your grocery store (NOT the milk substitute you’d find in the dairy section). I recommend full-fat here instead of light.
- Onion and Garlic
- Spices: Curry Powder, Cumin, and Cinnamon – you can use just curry powder if you like, and you can add other spices to the mix such as garam masala.
- Coconut Oil – you can use another oil like canola or olive if you like, but coconut adds a nice coconut flavor to the curry.
- Fresh lime juice – skip if you must, but I definitely recommend it! Add a little bit of vinegar, like apple cider vinegar, for acidity in place of it if you don’t have fresh lime juice.
- Cilantro – optional. Omit if you prefer.
- Brown sugar – or white sugar or honey, for a sweeter flavor and to help caramelize the onions and garlic.
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