Chickpea and Coconut Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a deep pot over medium-high heat, add the oil.

Step 2

Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

Step 3

Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

Step 4

Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

Step 5

Taste the curry and season with salt and pepper if you desire. Allow to cool slightly and then serve. Enjoy!