I love this recipe because not only is it easy to make but it is also absolutely delicious and full of nutrients. You can serve it as soon as it is done cooking, however, it is also the perfect meal prep item as it keeps well in the fridge and the flavor develops more the more it sits. Either way it is delicious. I love serving this curry over jasmine rice and even adding an extra lime wedge on the side, if I’m making it for meal prep. Considering I do not have the biggest tolerance to spicy food, this curry is fairly mild, however, if you are interested in spicing it up it is rather simple! Adding in an extra heaping of curry into the mix will definitely add some more heat to the curry. If you are looking to go a step further, you could always add in chili flakes to truly spice up the dish. Also, if you’re looking to jazz it up even more, a sprinkling of fresh cilantro before serving always livens up the dish.
Have fun cooking this heavenly meal, I hope you enjoy it as much as I do! (:
Ingredients:
1 1/2 tablespoons coconut oil
1 medium diced onion
1 can diced tomatoes
1 can chickpeas
3 cloves minced garlic
1/4 cup peas
salt & pepper to taste
1 1/2 tablespoon garam masala
1 1/2 teaspoon curry powder
1/2 teaspoon cumin
1 can coconut milk
squeeze of lime squeeze
How to:
In a pot, add coconut oil over medium heat.
Add in onion, can of tomatoes, and salt/pepper. Stir together on medium heat for about 10-15 minutes until onion is translucent and tomatoes are beginning to break down.
Add in chickpeas, garlic, cumin, garam masala, and curry powder & stir to combine and let simmer for 5-7 minutes.
Add in coconut milk + peas & stir to combine and bring to a boil then reduce to a simmer for about 10-15 minutes until everything is combined.
Season once more with salt & pepper to taste, then squeeze in half a lime.
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 💚
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