Coconut chickpea curry

This one-pan coconut chickpea curry is a healthy, budget-friendly meal with bold Indian-inspired flavor. A simple blend of warming spices-garlic, ginger, curry powder, garam masala, and cumin-meld together with creamy coconut milk, chickpeas, cilantro, and lime juice. It's a quick-cooking dish full of hearty, plant-based protein, perfect for meatless Monday (or any day of the week), and it's just begging to be served over rice. If you want, you can also stir in a handful or two of roughly chopped spinach, kale, l chard in the last few minutes of cooking. Storage: Store in an airtight container in the fridge for 4 to 5 days, or in the freezer for 3 months, You can store the curry by itself or with leftover rice. If frozen, thaw in the fridge overnight. Microwave the curry for 1 to 2 minutes, or cook on the stove, until warmed through.

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Step 1

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.

Step 2

Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.

Step 3

Remove from the heat and stir in the cilantro and lime juice. Serve the curry over plain rice, Coconut Rice (page 240), or cauliflower rice. Garnish with more cilantro and lime slices.