Chickpea Curry with Coconut Milk and Tomato
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Bowl of Delicious · by Elizabeth Lindemann★ 4.9 (36)

Chickpea Curry with Coconut Milk and Tomato

NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 38%
CARBS 64G43% OF CAL
19G FIBER17G SUGAR28G OTHER
FAT 33G50% OF CAL
24G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant chickpea curry with coconut milk, warm spices like curry powder and cinnamon, and a squeeze of fresh lime. Plant-based, easy, and deeply flavored.

mainindiancurrybeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon coconut oil ((or other oil of choice))
  • 1 yellow onion ((quartered and thinly sliced))
  • 3 cloves garlic ((minced))
  • 1 tablespoon brown sugar ((optional, or white sugar or honey, see notes))
  • 30 oz. canned chickpeas ((or two standard cans, drained and rinsed, or 3-4 cups cooked chickpeas))
  • 1 ½ tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 15 oz. canned diced tomatoes ((see notes))
  • 1 can coconut milk ((about 1⅔ cups, see notes))
  • juice of one lime ((about 2 tablespoons))
  • 1/4 cup chopped fresh cilantro ((or other herbs, like chives or basil))
  • salt and black pepper ((to taste, see notes))
  • cooked rice and/or naan bread ((for serving, optional))
  • extra cilantro and lime wedges ((for serving, optional))
PREP
10M
SODIUM
796MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.