Name: Coconut Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbsp (30 mL) canola oil (see notes); 1 onion, small dice; 1 clove garlic, minced or 1/2 tsp (2 mL) garlic powder; 1 Tbsp (15 mL) fresh ginger, grated or 1/2 tsp (2 mL) ginger powder; 1 red bell pepper, small dice; 2 Tbsp (30 mL) curry powder; 1 tsp (5 mL) ground turmeric; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) ground coriander; 1/4 tsp (1 mL) cayenne pepper, optional for extra heat; 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes); 1 can (19 oz/540 mL) diced tomatoes; 1 can (14 oz/400 mL) coconut milk; salt & pepper, to taste; cooked rice or naan, for serving; fresh herbs like chopped cilantro, parsley or basil, fresh lime, plain yogurt or sour cream, toasted coconut flakes, chopped cashews or peanuts (see notes)

Nutrition

Serving Size: 0.25 of recipe Calories: 452 Total Fat: 28 g Saturated Fat: 17 g Carbohydrate: 40 g Fibre: 11.5 g Sugars: 11 g Protein: 11 g Sodium: 434 mg Potassium: 785 mg Iron: 4 mg

Ingredients

2 Tbsp (30 mL) canola oil (see notes)
1 onion, small dice
1 clove garlic, minced or 1/2 tsp (2 mL) garlic powder
1 Tbsp (15 mL) fresh ginger, grated or 1/2 tsp (2 mL) ginger powder
1 red bell pepper, small dice
2 Tbsp (30 mL) curry powder
1 tsp (5 mL) ground turmeric
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) cayenne pepper, optional for extra heat
2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1 can (19 oz/540 mL) diced tomatoes
1 can (14 oz/400 mL) coconut milk
salt & pepper, to taste
cooked rice or naan, for serving

Topper Options

fresh herbs like chopped cilantro, parsley or basil, fresh lime, plain yogurt or sour cream, toasted coconut flakes, chopped cashews or peanuts (see notes)

Directions

Heat oil in a large skillet or pan over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
Add minced garlic and grated ginger to the skillet and cook for another 2 minutes until fragrant.
Add spices to the skillet, one at a time, stirring well after each addition to coat the veggies and release the oils in the spices. After all the spices have been added, stir for another 1-2 minutes to let the mixture really come together. If the pan seems a little dry, add a little extra oil.
Stir in chickpeas, then add diced tomatoes plus juice. Cook for a few minutes to allow the tomatoes to break down a bit and the sauce to slightly thicken. Add coconut milk and stir to combine all the ingredients thoroughly.
Bring the curry to a simmer, then reduce heat to low and simmer gently for about 15-20 minutes, stirring occasionally, until the curry has thickened slightly and the flavours have married together.
Taste the curry and season with salt and pepper to taste. Serve hot over cooked rice or with naan and top with optional toppers as desired.

Notes

You can also use coconut oil for an additional hit of coconut flavour!
A 19 oz (540 mL) can of chickpeas, drained & rinsed, yields 2 cups (500 mL) cooked chickpeas.
Toasted coconut flakes can provide a crunchy texture and enhance the coconut flavour of the dish. Simply toast coconut flakes in a dry skillet over medium heat until golden brown and fragrant.

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Coconut Chickpea Curry