Coconut Chickpea Curry

Coconut Chickpea Curry – chickpeas in a creamy curry sauce and served over rice. Quick, easy and absolutely delicious!Coconut Chickpea Curry - chickpeas in a creamy curry sauce and served over rice. Quick, easy and absolutely delicious!It’s no secret I’m a fan of chickpeas, aka garbanzo beans. I’m known to have a tupperware in my fridge full of them at all times. They’re filled with protein and fiber plus the texture is just awesome. I eat them straight from the fridge by the handful when I need a quick snack.

Buuuuuttt…I’m kind of a baby when it comes to cooking with them. Why?  I don’t know! I’m much more comfortable cooking chicken or ground beef!

But I LOVE me some curry so I decided to go out of my comfort zone and make a vegetarian dish using my favorite little beans. And let me just say, wow. This is amazing.

Coconut Chickpea Curry - chickpeas in a creamy curry sauce and served over rice. Quick, easy and absolutely delicious!

The coconut curry sauce is creamy and delicious. Not to mention SO EASY!

It’s a matter of opening a few cans, measuring out some spices and letting the flavors cook up together. After 10-15 minutes, you got yourself a creamy coconut chickpea curry worthy of a restaurant but that you made right in your own kitchen! Invite some friends over tonight for dinner and make this, and you will sure to impress!

Coconut Chickpea Curry - chickpeas in a creamy curry sauce and served over rice. Quick, easy and absolutely delicious!

Coconut Chickpea Curry
 
Author:
Recipe type: Main
Serves: 4 (1-cup) servings
Ingredients
  • 2 Tbsp. olive oil
  • 1 sweet onion, chopped
  • 2 garlic cloves, minced
  • 2 cups cooked chickpeas
  • 1 (14.5-oz) can petite diced tomatoes
  • 1 (13.5-oz) can light coconut milk
  • 1½ tsp. curry powder
  • 1 tsp. cumin powder
  • 1 tsp. salt, or more to taste
  • ½ tsp. ground coriander
  • chopped cilantro, for serving
  • 4-6 cups hot cooked basmati rice, for serving
Instructions
  1. Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
  2. Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
  3. Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!
Notes
*nutrition facts are per 1-cup serving of curry without rice
Nutrition Information
Serving size: 4 (1 cup servings) Calories: 307 Fat: 16 g Saturated fat: 1 Trans fat: 0 Carbohydrates: 33 g Sugar: 9 g Sodium: 890 mg Fiber: 8 g Protein: 9 g Cholesterol: 0

 Looking for more healthy dinner ideas? Check these out:

Light Chicken AlfredoLight Chicken Alfredo - vegetarian, healthy, delicious meal the whole family will love! #beyondmeat

 Slow Cooker Turkey & Lentil Sloppy Joe’sEasy slow cooker Sloppy Joe sandwiches made with ground turkey and lentils. A healthy spin on Sloppy Joes that the whole family will love! #cleaneating

Skinny Chicken & Broccoli CasseroleThis healthy casserole is filled with chicken, broccoli and mushrooms in a light & creamy sauce. Your family will love it!

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