Equipment
- Stove
Ingredients
- 2 TBSP olive oil
- 1 medium red onion or yellow onion diced
- 14 oz fresh or canned tomatoes diced
- sea salt & ground black pepper to taste
- 16 oz canned chickpeas drained & rinsed
- 3 garlic cloves minced
- ½ TBSP garam masala
- 1 tsp curry powder
- ¼ tsp cumin
- 13.5 oz canned coconut milk
- 1 small lime juice of
Instructions
- In a deep pot over medium-high heat, add the olive oil
- Add in the onions and tomatoes. Lower the heat to medium and cook until the tomatoes' juices are naturally released and the onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. Bring the curry to a boil, then reduce to medium-low and let it simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime over the top, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
Nutrition
Calories: 278kcal | Carbohydrates: 19g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Sodium: 316mg | Fiber: 6g | Sugar: 5g
