Coconut Curry with Chickpeas
Oh my gosh guys, this one right here is THE BOMB! I tell you, not just it’s easy to make, it’s so super tasty too, I can have it every single day. Best of all? It’s plant based so it’s perfect for all of you following a #plantbased diet. The main ingredient here is chickpeas and I also use light coconut milk to end it off.
If I could make this again, I’ll probably add in some baby spinach which will be a good nutrition boosting addition. But for now, here’s just one for you to try this weekend for #mealprep!
Makes – 3 meals
Time needed – 10 mins (prep), 20 mins (cook)
Macros without the rice: Calories 315 Protein 11.2g Carbs 36.2g Fats 13.1g Sat Fat 9.2g
Here’s what you need:
- 1 tbsp coconut oil
- 1 large red onion thinly, sliced
- 1 tbsp garlic, minced
- 1 inch fresh ginger, minced
- 2 cili padi or red chillies (less spicy), sliced
- 1 tbsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp ground black pepper
- 1/4 tsp chilli powder
- 1/4 tsp salt
- 1 can (400g) diced tomatoes
- 1 can (330ml) light coconut milk
- 1 can (400g) chickpeas, drained and cooked
- Juice from ½ lemon
- Chopped coriander for serving
Here’s how you do it:
- In a large pan, heat the coconut oil over medium-high heat. Add the red onion, garlic, ginger and chilli. Cook, stirring frequently, until the onion is softened and starting to brown.
- Reduce the heat to medium. Stir in the garam masala, turmeric, black pepper, chilli powder, and salt. Cook for 30 seconds more to toast the spices.
- 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.
- Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lemon juice. Serve hot, with a side of basmati rice if you like and build your meals!
