6 Servings
Ingredients:
- 1 tbsp oil ✅ 2025-06-30
- 1 large red onion thinly sliced ✅ 2025-06-30
- 3 cloves garlic minced ✅ 2025-06-30
- 2 tbsp curry paste (or whatever it says on the jar for serving size) ✅ 2025-06-30
- 2.25 cups diced tomatoes (16-18oz) ✅ 2025-06-30
- 2.25 cups full-fat coconut milk (18oz) ✅ 2025-06-30
- 2 2/3 cups cooked chickpeas (24oz) ✅ 2025-06-30
- 4 tbsp freshly-squeezed lime juice (1 lime) (lemon also works) ✅ 2025-06-30
- chopped fresh cilantro (coriander) for serving ✅ 2025-06-30
Instructions:
- In a large pan, heat the oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently, until the onion is softened and starting to brown. ✅ 2025-06-30
- Reduce the heat to medium. Add the garlic; stir and cook for 60 seconds or until fragrant. Stir in the curry paste. Cook for 15 seconds more. ✅ 2025-06-30
- Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low. ✅ 2025-06-30
- Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro. ✅ 2025-06-30