Name: Creamy Coconut Chickpea Curry
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil (unrefined preferred); 1 medium onion (red or yellow, diced); 14 oz canned tomatoes (diced); 1 pinch sea salt (to taste); 1 pinch black pepper (to taste); 16 oz chickpeas (drained and rinsed); 3 clove garlic cloves (minced); 1.5 tbsp garam masala (spice blend); 1 tsp curry powder (mild or medium); 0.25 tsp cumin ground (ground); 13.5 oz coconut milk (full fat canned); 2 tsp coconut flour (optional for thickening); 1 small lime (juiced)

Creamy Coconut Chickpea Curry

This creamy coconut chickpea curry is a flavorful and satisfying one-pot meal. Hearty chickpeas are simmered with onions and tomatoes in a rich, spiced coconut milk base, finished with a bright squeeze of lime for the perfect balance of savory and zesty flavors. It is perfect for meal prep and a quick weeknight dinner.

Instructions

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1

In a deep pot over medium-high heat, melt the coconut oil (2 tbsp).
2

Add the onion (1 medium) and canned tomatoes (14 oz). Season with sea salt (1 pinch) and black pepper (1 pinch). Reduce heat to medium and cook for 10 minutes until onions soften and tomato juices are released.
3

Stir in the chickpeas (16 oz), garlic cloves (3 clove), garam masala (1.5 tbsp), curry powder (1 tsp), and cumin ground (0.25 tsp) to combine.
4

Pour in the coconut milk (13.5 oz) and add coconut flour (2 tsp) to help thicken. Bring to a boil, then reduce heat to medium-low and simmer for 12 minutes.
5

Taste and adjust seasoning. Remove from heat and squeeze the lime (1 small) juice over the curry. Stir well and serve warm.