Go Back
–+ servings
Coconut Chickpea Curry ~ This robust and aromatic restaurant-quality curry is perfect for a quick weeknight dinner or a cozy weekend meal!

Coconut Chickpea Curry

This robust and aromatic restaurant-quality curry is perfect for a quick weeknight dinner or a cozy weekend meal!
5 from 7 votes
Print Pin
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: 30 minutes or less, comfort food, curry, dairy free, indian, quick and easy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 815kcal
Author: Holly Gray

Ingredients

  • 2 teaspoons olive oil
  • 3/4 cup yellow onion chopped
  • 2 teaspoons garlic minced
  • 3 15-ounce cans chickpeas, rinsed and drained
  • 1 14.5-ounce can petite diced tomatoes, undrained
  • 1 13.5-ounce can unsweetened coconut milk
  • 1/4 cup poblano pepper seeded and chopped
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1/2 cup cilantro chopped and divided

Instructions

  • Into a large deep skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion and cook for 3 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
  • Stir in the drained chickpeas, tomatoes with liquid, coconut milk, poblano pepper, curry powder, and salt. Bring just to a boil then reduce the heat to low. Simmer for 15 minutes, until heated through, stirring occasionally.
  • Stir in 1/4 cup of the cilantro and adjust seasoning to taste. Sprinkle with the remaining 1/4 cup of cilantro and serve hot.

Nutrition

Calories: 815kcal | Carbohydrates: 105g | Protein: 33g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 757mg | Potassium: 1581mg | Fiber: 30g | Sugar: 25g | Vitamin A: 492IU | Vitamin C: 27mg | Calcium: 226mg | Iron: 13mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!