Creamy Chickpea Curry

This plant protein-packed curry is the perfect quick dinner that comes together in under 30 minutes. Almost all of the ingredients can be found in your pantry, and it tastes even better as leftovers the next day.

This flavorful curry is perfect for a busy weeknight. It's a one-pot meal and takes just a few minutes of active prep.

Creamy Coconut Chickpea Curry

Servings: 4 people

Ingredients

• 2 cans chickpeas (15 oz)

• 1 can coconut milk (13.5 oz)

• 1 can diced tomatoes (14 oz)

• 1 large onion, diced

• 4 cloves garlic, diced

• 2 Tbsp coconut oil (olive works too)

• 1 Tbsp garam masala

• 1 tsp salt, to taste

• 1/2 tsp turmeric

• 1/2 tsp coriander

• 1/2 tsp cumin

• 1/4 tsp cayenne, adjust to taste

To Serve:

• Cilantro

• White Basmati rice, brown rice, or cauliflower rice

Directions

1. Heat a dutch oven or large saucepan on medium-high. Coat the pan with olive or coconut oil.

2. Add in the onions and garlic. Cook until the onions are transulcent and softened. Meanwhile, mix together the spices in a bowl.

3. Once onions are translucent, add in the spice mix and cook for 1 min, stirring consistently to ensure the spices don't burn.

4. Pour in the chickpeas, tomatoes and coconut milk. Bring to a boil, then cover and simmer on low for 20 minutes.