Spicy Coconut Chickpea Curry

This Spicy Coconut Chickpea Curry is a delightful blend of Indian spices and creamy coconut milk. Perfect for a quick meal, it's nutritious, full of flavor, and can be made in under 30 minutes.

Steps

1. Heat olive oil in a pan over medium heat. 2. Add chopped onion and sauté until translucent, about 3-4 minutes. 3. Stir in minced garlic and cook for an additional minute. 4. Add curry powder, turmeric, cumin, and chili powder, stirring well for about 30 seconds to release the spices' aromas. 5. Add the diced tomatoes and stir, cooking for 2-3 minutes until softened. 6. Pour in the coconut milk and add the chickpeas. Stir to combine and bring to a gentle simmer. 7. Cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. 8. Season with salt to taste and garnish with fresh cilantro before serving.

1 cup canned chickpeas, drained and rinsed 1/2 cup coconut milk 1/2 cup diced tomatoes (canned or fresh) 1/2 onion, finely chopped 1 clove garlic, minced 1 tsp curry powder 1/2 tsp turmeric 1/2 tsp cumin 1/4 tsp chili powder (adjust to taste) 1 tbsp olive oil Salt to taste Fresh cilantro for garnish (optional)