Chickpea Coconut Curry

Satisfying and delicious. Less than 30 minutes. You need to try this! Serves 2-4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat oil in a large skillet over medium-high heat. Stir in onion, coriander stems and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 5-10 minutes.

Step 2

2. Add garlic and ginger; cook until fragrant, about 2 minutes, stirring frequently.

Step 3

3. Stir in chickpeas and red bell pepper, about 2 minutes, occasionally stirring. Stir in turmeric powder, ground cumin, red chili flakes, garam masala, salt and black pepper; cook for an additional 30-45 seconds. Stir in the coconut milk and add the carrot. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally.

Step 4

4. Serve over rice, couscous, quinoa or noodles, if you like, and top with cilantro, thinly sliced red onions, and a squeeze of lime juice.