You’re 30 minutes away from a flavor-packed vegetarian meal. This easy chickpea curry is quick, healthy, and irresistible, made with canned chickpeas, coconut milk, diced tomatoes, and curry powder (275 calories or 6 WW points).
What do you get when you combine chickpeas, coconut milk, and curry powder? A delicious vegetarian meal, that’s what. It’s creamy, savory, and aromatic, with lots of garlic, fresh ginger, and all the rich flavor of a good Indian curry. And with 9 grams of fiber and 9 grams of protein per serving, it’s not only satisfying, but surprisingly healthy, too.
Using full-fat coconut milk, which you can find in the Asian foods section of the grocery store, thickens the curry and gives it a rich creamy texture. If you’re tempted to use a can of LIGHT coconut milk instead, I’d encourage you not to. I’ve made the dish with both light and full-fat versions, and the full-fat is better by leaps and bounds.
Serve your easy chickpea curry over rice with fresh cilantro. Enjoy!
- 1 tablespoon olive oil
- 2 bell peppers any color, stemmed, seeded, and cut into ½-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes
- 30 ounces canned chickpeas 2 cans, rinsed and drained
- 14.5 ounces canned diced tomatoes 1 can
- 14 ounces full-fat coconut milk 1 can
- Chopped fresh cilantro, for serving
- In a Dutch oven, heat the oil over medium-high heat. Add the bell peppers, salt, and pepper and cook until the peppers are just beginning to turn tender, 5 minutes.
- Add the garlic, ginger, curry powder, turmeric, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Add the chickpeas, diced tomatoes, and the coconut milk and bring to boil.
- Cover, reduce the heat to medium-low, and simmer, stirring occasionally, for 20 minutes. Serve with fresh cilantro, over rice.