Vegetable Coconut Curry

• 1 tbsp coconut oil

• 1 large red onion & 1 bell pepper thinly sliced

• 3 cloves garlic minced

• 1 inch fresh ginger peeled and pinced

• 1 tbsp Garam Marsala

• 1/4 tsp ground turmeric

• 1/4 tsp cayenne pepper

• salt & pepper to taste

• 1 and 1/2 cups diced tomatoes (equal to 1 14-oz. can; drain before using)

• 1 and 1/2 cups full-fat coconut milk (equal to 1 14-oz. can)

• 1 and 3/4 cups cooked chickpeas (equal to 1 16-oz. can; drain and rinse before using)

• 2 tbsp freshly-squeezed lime juice (1 lime) (lemon also works)

• chopped fresh cilantro


1 In a large pan, heat the coconut oil over medium-high heat. Add the red onion & bell pepper with a pinch of salt. Cook, stirring frequently, until the onion & pepper are softened and starting to brown.

2 Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.

3 Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to medium-low.

4 Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished with chopped fresh cilantro