Coconut Curry Chickpea

A classic, creamy take on Indian-style Chana Masala, made with coconut milk, chickpeas. Served with rice or naan.

Ingredients

  • 1 can chickpeas
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic
  • 1 tbsp red curry paste
  • 1 tsp ground ginger
  • 1/2 cup water
  • 1/2 cup chopped mushrooms
  • 1 cup baby bok choy
  • salt and pepper to taste
  • 1/2 tsp red chili flakes (optional)
  • 1/2 cup fresh cilantro (optional)

Instructions:

  1. In a large pot, heat olive oil. Add in onion and garlic and cook for 3 minutes, until translucent.
  2. Add in curry paste and spices. Cook for another 1-2 minutes.
  3. Add diced tomatoes, chickpeas and water. Bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes. Add in vegetables.
  4. Mix in coconut milk and cook for another five minutes.
  5. Serve with rice and/or naan bread. Enjoy!