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Easy Coconut Curry Chickpeas

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Consider this the cheater’s guide to getting a meal pulled together with minimal effort and maximum flavor.

I threw this together last weekend for a quick meal and then made another big patch for my packed meals throughout the week because it was a winner.

Here’s how it went…

Easy Coconut Curry Chickpeas

Ingredients

  • 1 tablespoon coconut oil
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon curry powder
  • salt and pepper
  • 1 can chickpeas, rinsed and drained
  • dollop of coconut cream (let’s call it a 1/4 cup)
  • 1/2 to 2/3 cup light coconut milk

Warm olive oil in a saute pan on med-high heat. Add tomatoes and saute for a minute or two until they start to break down–season with salt and pepper to taste. Add the curry powder and continue cooking about a minute to allow the spices to “bloom” (create a noticeable aroma). Pour in chickpeas, coconut cream and coconut milk, and stir to combine. Reduce heat and simmer until sauce starts to reduce and thicken.

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4 Comments

  1. I have literally never commented on someone’s blog before, but I found yours because I google searched “Kayla Itsines vegetarian nutrition guide” because I wanted to find a review on it. I’ve now been happily browsing through your blog for nearly an hour. It’s seriously the bomb, the recipes are great as is the fashion stuff, and I love your writing style. Will be coming back, thanks! 🙂

    • Katie Katie

      Oh wow, thanks so much! That made my day. Thanks for stopping by!

  2. Jessica Jessica

    This comment isn’t related to this post, but I got the Acure day cream and I LOVE it! Your post on animal testing is actually what inspired me to only purchase things from cruelty-free brands. I would love to see more posts on cruelty-free products! 🙂

    • Katie Katie

      HOORAY! This made my night. Thanks!

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