Name: Coconut Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup basmati rice cooked according to directions on the package; 2 tbsp avocado oil; 1 medium onion, diced; 1 tsp ginger, minced; 2 garlic cloves, minced; 1 medium carrot, chopped; 14 oz diced tomatoes, canned or fresh; 2 tbsp tomato paste; 1 16 oz can chickpeas; 1 can coconut milk; 1 tbsp lime juice; 1 tbsp curry powder; 1 tsp cumin; sea salt, black pepper

Ingredients

Scale

1 cup basmati rice cooked according to directions on the package

2 tbsp avocado oil

1 medium onion, diced

1 tsp ginger, minced

2 garlic cloves, minced

1 medium carrot, chopped

14 oz diced tomatoes, canned or fresh

2 tbsp tomato paste

1 16 oz can chickpeas

1 can coconut milk

1 tbsp lime juice

1 tbsp curry powder

1 tsp cumin

sea salt, black pepper

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Instructions

In a large pan, heat up oil. Add onion, carrot and cook for about 3 minutes. Add ginger, garlic and cook for couple more minutes. Stir in tomato paste, all the spices and a dash of salt.
Add chickpeas, diced tomatoes, coconut milk. Bring to a boil, then turn down a heat and cook for about 15 minutes. Add lime juice and more salt and black pepper to taste.
Serve with basmati rice.

Prep Time: 10
Cook Time: 20