Go Back

Tomato Coconut Chickpea Curry

Laura Brining
A creamy Tomato Coconut Chickpea Curry!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

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.