Basil Chickpea Curry
This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your favorite naan, or both! So easy and flavorful.
Ingredients
- 1 tablespoonolive oil
- ½ smallsweet onion, (diced (about 1/4 cup))
- 1bell pepper, (chopped)
- 3garlic cloves, (minced)
- 2 tablespoonschopped fresh ginger
- ½ teaspoonsalt
- ½ teaspoonpepper
- 1 ½ tablespoonsdried basil
- 1 tablespooncurry powder, (or more, if you love it!)
- 114 ounce cans chickpeas, drained and rinsed ((i like to use 2!))
- 114 ounce can full-fat coconut milk
- 2 tablespoonsfreshly squeezed lime juice
- 1handful fresh basil, (chopped (optional))
- rice, (for serving)
- naan, (for serving)
Directions
- 1
Note: if you want to serve rice with the curry and need to make it, prepare that first so it can cook while you make the curry!
- 2
Heat a large skillet over medium heat and add the olive oil. Once it’s hot, add in the onion, peppers, garlic and ginger with a pinch of salt and pepper. Cook until the onions soften, about 5 minutes.
- 3
Stir in the basil and curry powder. Cook for 2 minutes. Stir in the chickpeas. Stir in the coconut milk and lime juice. Stir and bring the mixture to a simmer. Simmer for 5 minutes. Taste and season with more salt, pepper or lime juice if necessary. Stir in the fresh basil.
- 4
Serve with your favorite rice, naan or just in the bowl by itself!