Dinner

Chickpea Coconut Curry

Golden onions melt into warm spices and tomato paste, then swirl with silky coconut milk until the sauce tastes rich and fragrant. Tender chickpeas soak up every drop, brightened by a squeeze of lemon that lingers on the tongue.

Recipe and photo by EatingWell, shared here with credit. View the Original

Chickpea Coconut Curry
Total
25 min
Prep
15 min
Cook
10 min
Serves
4

Nutrition per Serving

Calories
303
Protein
7g
Carbs
24g
Fat
20g
Fiber
5g
Sugar
7g
Sodium
480mg

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 small white onion, finely diced
  • 2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • .5 teaspoon ground coriander
  • .25 teaspoon salt plus a pinch, divided
  • .25 cup tomato paste
  • 1 14-ounce can reduced-fat or light coconut milk (see Tip)
  • 1 15-ounce can no-salt-added chickpeas, rinsed
  • 1 tbsp lemon juice
  • Chopped fresh cilantro, for garnish

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ΒΌ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
  2. Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.