Coconut Chickpea Curry
Creamy coconut chicken curry is busting with flavor and the right amount of heat. Perfect for weeknights, this comes together in about 30 minutes.
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 yellow onion medium, diced
- 2 cloves garlic minced
- 3 scallions chopped
- 1/2 tbsp ginger minced
- 1 tsp scotch bonnet pepper diced
- 1/2 tbsp Jamaican yellow curry powder
- 1 tbsp garam masala
- Salt to taste
- Pepper to taste
- 15 oz diced fire roasted tomatoes can
- 15 oz coconut milk can
- 1 can of chickpeas drained and rinsed
- 2 thyme sprigs
Instructions
- Heat the olive oil. Add the curry powder and cook for 30 seconds, stirring constantly. This is called burning off the curry and helps bring out the flavor.
- Add the onion, scallions and scotch bonnet. Sauté until the onions are translucent. Then add the garlic and cook for 30 seconds.
- Add the masala, salt, pepper, chickpeas and diced tomatoes. Stir and add the coconut milk.
- Give everything a good stir, bring to a boil then lower the heat to medium and let simmer for 10 minutes stirring occasionally.
- After 10 minutes, lower to low and simmer for 10 more minutes.
- Remove from the heat, eat and enjoy.
Video
Nutrition
Serving: 4g | Calories: 321kcal | Carbohydrates: 13g | Protein: 4g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 183mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 5mg