Tomato Coconut Chickpea Curry!
Happy New Year! Thank you so much to everyone who has supported Live Simply Healthy and followed along in 2018, and thank you to every new reader joining me in 2019. I love creating healthy vegan, gluten-free, and refined sugar-free recipes and sharing them with you all to enjoy. I love hearing your feedback and seeing your creations – so please join me on Instagram if you haven’t already!
What better way to kick off the new year than with a super simple and healthy recipe?! This Tomato Coconut Chickpea Curry is so quick to make, and its perfect to help you stay on track with eating healthy throughout the week – especially if you make it in advance at the start of the week. I like to make a batch of this (sometimes even a double batch) and then I have it on hand all week long for quick dinners.
This curry is oh so creamy, and I think it’s my best curry I’ve made so far. It is so simple, but the flavours work perfectly together. The fresh tomatoes simmered in coconut milk pair perfectly with the warming spices. This curry is vegan and gluten-free. I like to serve it over brown rice, but basmati would be delicious here as well.
For more warming winter meal inspiration, check out my White Bean Soup with Mushrooms and Potatoes, Chipotle Chili, or Pumpkin Curry.
Wishing everyone a healthy and happy 2019!
Tomato Coconut Chickpea Curry
Ingredients
- 2 teaspoons olive oil
- 3-4 cloves garlic minced
- 2 medium onions diced
- 6 medium tomatoes chopped (I used on the vine tomatoes)
- Two 400 ml cans of coconut milk
- 1 teaspoon curry powder
- 2 teaspoons turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- Two 540 ml cans of chickpeas rinsed and drained
- 2 handfuls spinach optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the garlic and onion. Saute until translucent, about 3-5 minutes. Add the chopped tomatoes and simmer until soft, about 10 minutes.
- Add coconut milk, curry powder, turmeric, garam masala, pepper, salt, and cornstarch. Whisk until combined. Add the chickpeas. Bring to a low boil and simmer until slightly thickened, about 10 minutes.
- Add the spinach 2-3 minutes before serving.
- Serve over brown rice.
Marty says
Delicious!
livesimplyhealthy says
Thank you!