Ingredients
Scale
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 cup coconut milk
1–2 tablespoons curry powder (adjust to taste)
Salt to taste
Instructions
Heat a pan over medium heat. Add curry powder and toast for 30–60 seconds until fragrant.
Stir in the diced tomatoes and simmer for 1–2 minutes.
Add chickpeas and stir to coat in the sauce. Simmer for 5 minutes.
Pour in the coconut milk, reduce heat, and cook for another 2–3 minutes.
Season with salt to taste and serve hot with rice or naan.
Notes
Add baby spinach or tofu for extra nutrition.
For a spicier curry, add chili flakes or cayenne with the curry powder.
Great for meal prep—store in the fridge for up to 5 days.
Coconut milk can be replaced with oat milk or cashew cream for a lighter option.
- Prep Time: 2
- Cook Time: 8
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: ~320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg