Chickpea Curry with Coconut Milk
A warm and comforting dish, this chickpea curry is packed with flavor and plant-based goodness. The coconut milk adds a creamy touch without any dairy.
Ingredients
- 1 can chickpeas drained
- 1 can coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 onion chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté the onion: Heat olive oil in a pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add spices: Stir in curry powder and turmeric, cooking for another minute until fragrant.
- Combine chickpeas and coconut milk: Add the drained chickpeas and coconut milk to the pan. Stir to combine.
- Simmer: Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
- Season: Season with salt and pepper to taste.
- Serve: Serve the curry over brown rice or with naan bread for a complete meal.
Notes
- For added flavor, consider adding a handful of fresh spinach during the last few minutes of cooking.
- This curry pairs well with steamed basmati rice or warm naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days.