Creamy One-Pan Chickpea Curry

A richer, creamier chickpea curry with aromatic spices and a touch of coconut milk.

Ingredients

• 1/2 can (270 mL), rinsed and drained Canned Chickpeas
• 1 medium, diced Tomatoes on the Vine
• 2, chopped Green Onions
• 1/2 cup cooked Basmati Rice
• 1.5 tsp Curry powder
• 2 cloves, minced Garlic
• 1 tsp, minced Ginger
• 1/4 cup Coconut milk (canned)
• 1/4 tsp Turmeric powder
• 1 tbsp, chopped (for garnish) Cilantro

Instructions

1. In a skillet, sauté minced garlic and ginger over medium heat until fragrant.
2. Add curry powder and turmeric powder, cook for 1 minute more, stirring constantly.
3. Add diced tomatoes and cook for 5 minutes, until softened.
4. Stir in chickpeas and coconut milk. Reduce heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
5. Serve over cooked basmati rice, garnish with chopped cilantro and sliced green onions.

Cuisine: Indian

Suitability: vegetarian,vegan

Prep Time: 12 mins

Cook Time: 28 mins

Serving Size: 1

Meal Type: dinner