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+ servings

Chickpea Coconut Curry

Chickpea Coconut Curry is a delicious vegetarian dinner that's full of flavor. With garlic, cumin, turmeric, ginger, garam masala, coconut milk, and chickpeas.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Indian

Ingredients
 

  • 2 tablespoons unsalted butter , coconut oil to make vegan
  • 1/2 yellow onion , diced
  • 3 cloves garlic , minced
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 15 ounces diced tomatoes
  • 30 ounces garbanzos , drained and rinsed
  • 1 can coconut milk , regular (light ok too)

Instructions

  • Add butter, onions and garlic to a large pot on medium heat and cook until onions are translucent, about 5-6 minutes.
  • Add the cumin, turmeric, ginger, garam masala, paprika, salt, pepper, cayenne and stir well, cooking for 1 minute.
  • Add the tomatoes, garbanzo beans and coconut milk and stir well.
  • Bring to a simmer then reduce the heat to medium low and cook for 15 minutes until the mixture has thickened.

Nutrition

Calories: 313kcal | Carbohydrates: 34g | Protein: 11g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 8mg | Sodium: 312mg | Potassium: 550mg | Fiber: 9g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 6mg
Keyword: Chickpea Coconut Curry