Ingredients
- 1 tbsp olive oil or coconut oil
- 1 tbsp jarred garlic (or 3 cloves garlic, minced)
- 1 tbsp jarred ginger (or 1 tsp ground ginger)
- 2 tsp curry powder (or garam masala)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk (full-fat for creamier curry)
- 1 can (14 oz) diced tomatoes (optional, for extra body)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lime (or 1 tbsp bottled lime juice)
- Optional: handful of spinach or frozen peas
- Serve with: rice, naan, or crusty bread
Method
Build the base.
- Heat oil in a large pot over medium heat. Add garlic and ginger, stir for 30 seconds until fragrant. Stir in curry powder and let it toast for another 30 seconds.
Add everything else.
- Add chickpeas, coconut milk, diced tomatoes (if using), salt, and pepper. Stir to combine.
Simmer and soften.
- Bring to a gentle simmer, then reduce heat to low. Let it cook for 15 minutes, stirring occasionally, until everything's warm and the flavors come together.
Finish it off.
- Stir in lime juice. If you're adding spinach or peas, toss them in now and let them wilt for 2 minutes. Taste and adjust salt if needed.
Serve it warm.
- Ladle over rice or scoop up with naan. Leftovers taste even better the next day.
Notes
Helpful Tips
- Use lite coconut milk if you want it less rich — it'll still be creamy.
- Add rotisserie chicken or tofu for extra protein.
- If you like heat, stir in a pinch of cayenne or red pepper flakes.
- Freezes beautifully — portion it out for quick future dinners.