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Coconut Chickpea Curry
Serve this simple curry with some cooked brown rice, quinoa, or whole grain naan. If you've got leftovers, this is a fantastic dish to reheat for lunch.
2 T. olive oil
2 med. onions
14 oz. tomatoes, diced
1/4 t. sea salt
ground black pepper to taste
1 (16 oz.) can no-salt-added chickpeas, drained
3 garlic cloves, minced
1 1/2 T. garam masala
1 t. curry powder
1/4 t. cumin
1 (13.5 oz) can unsweetened, low-fat coconut milk
2 T. flour
1 lime
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Coconut Chickpea Curry

Coconut Chickpea Curry

Coconut Chickpea Curry
One Star Guiding Stars
  • Servings:4 (347 g)
  • Prep Time:15 minutes
  • Cook Time:25 minutes
1. Heat the oil in a large pot over medium heat. Add in the onions, tomatoes, salt and pepper. Cook until onions are soft, about 10 minutes.
2. Stir in the chickpeas, garlic, garam masala, curry powder and cumin.
3. Add in the coconut milk and stir again. Whisk in the flour. Bring to a boil, then reduce to medium-low and simmer for 10-12 minutes.
4. Squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly and then serve.