While I love that curry has this amazing way of warming up a dish, I’m even more intrigued that it pairs so well with coconut milk and lime. Together, these ingredients create vibrant, savory flavors. Typically, I focus on simmering curry in coconut milk and chicken stock, but for this particular chickpea curry, tomatoes felt right. I nixed my traditional stock with a large can of whole tomatoes that were crushed to oblivion, creating a thick sauce. The result was amazing! The sauce, a bit tangy, had this beautiful red hue that coated the chickpeas just enough to ensure each spoonful was a delicious bite. Served over a bed of basmati rice, which can certainly be infused with garam masala, and a sprinkling of chopped cilantro and lime wedges, this chickpea curry made a wonderful meal for transitioning from cool temperatures to spring weather. Make sure you get the recipe below.
- coconut oil spray
- 3 cloves garlic, minced
- 1 medium white onion, chopped
- 1 (28 oz) can whole tomatoes
- 2 tbsp curry powder
- 1/3 cup coconut milk
- 2 (15 oz) cans chickpeas
- freshly ground black pepper, to taste
- pink himalayan salt, to taste
- cilantro, chopped
- 2 limes, sliced into wedges
- cooked basmati rice, optional
- Coat a cassoulet or pot with coconut oil spray.
- On medium-high heat, add the garlic and onions and cook until the onions are translucent. Add the tomatoes and break up the pieces with a potato masher or wooden spoon. Mix in the curry and coconut milk. Reduce the heat to medium and cook for 5 minutes, stirring occasionally.
- Stir in the chickpeas and cook until the beans are warmed through, about 5 minutes. Season with salt and pepper.
- Serve with cilantro and lime wedges. If you prefer, serve over rice.