With only 10 ingredients, this Stewed Tomato & Coconut Chickpea Curry is a gold medalist!
Personally, I believe all meals have their own speciality, but there is just something special about meals that take less than 30 minutes to make, especially when you have a busy day or week ahead. Anyone with me?!
~ Check out this fun little video I made for the first bite for our Stewed Tomato & Coconut Chickpea Curry dish! ~
Want to switch up your meal prepping from the usual chicken, rice, and vegetables? Try replacing a few meals with this curry dish! My recommendations is to place around 1 cup of curry with 1 cup of basmati white rice. Then, just slice half an avocado the day of and you are ready to conquer your day!
I just find Indian food so creatively fun and interesting, with all the different spices and unique ingredients. I have also found that curry dishes are a great go-to recipe that can last 3-4 days in my refrigerator for those busy weeks.
I have tried this recipe before with chicken and with cauliflower, so there is always room to switch it up slightly. Another substitute for coconut milk, if you don’t have any accessible, is to use yogurt with some dairy or nondairy milk. My typical yogurt to milk ratio is 1:2, so I would replace this recipe’s coconut milk with 1/2 cup Yogurt and 3/4 to 1 cup Milk. And don’t be afraid to play around with the recipe to make it your own!
Now, I know you are ready to give this Stewed Tomato & Coconut Chickpea Curry a try!
Let’s put our aprons on and get cooking!
Stewed Tomato & Coconut Chickpea Curry
- 1/2 Red Onion, thinly diced
- 2 tbsp. Extra Virgin Olive Oil
- 14.5 oz Stewed Tomatoes (can)
- 1 tbsp. Tomato Paste
- 13.5 oz Coconut Milk (can)
- 14.5 oz Chickpeas (can)
- 1-2 tsp. Turmeric Powder
- 1-2 tsp. Curry Powder
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1/4 tsp. Cardamon (optional)
- In a large pot over medium high heat, add in the extra virgin olive oil. Let it heat up for 1 minute.
- Add in the thinly diced onion and stir fry for 2-3 minutes, or until tender and slightly turning brown.
- Add in the stewed tomatoes, you can also blend them before putting in the pot to refrain from the larger pieces of tomatoes. Add in the tomato paste, as well. Stir until well distributed.
- Stir in the coconut milk. Add in all the spices (turmeric, curry powder, sea salt, black pepper, cardamon) and stir until evenly distributed.
- Rinse the chickpeas off, then add into the large pot.
- Bring to a boil, then simmer for 10-15 minutes.
- Serve with rice, sliced avocado, parsley, and white sesame seeds. Enjoy!