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Basil Chickpea Coconut Curry

This basil chickpea coconut curry comes together in 20 minutes! Serve with jasmine rice or your preferred naan, or even both! So simple and rich of flavour.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Jessica

Ingredients

  • 1 bell pepper chopped
  • ½ small sweet onion diced (about 1/4 cup)
  • ½ tsp pepper
  • 3 garlic cloves minced
  • 2 tbsp chopped fresh ginger
  • 1 tbsp olive oil
  • 1 14 oz can full-fat coconut milk
  • 1 ½ tbsp dried basil
  • 1 handful fresh basil chopped (optional)
  • ½ tsp salt
  • 1 tbsp curry powder or more
  • 1-2 14 oz cans chickpeas drained and rinsed
  • 2 tbsp freshly squeezed lime juice
  • rice for serving
  • naan for serving

Instructions

  • Heat a large skillet over moderate heat then add the olive oil.
  • When it is hot, add the peppers, onion, ginger and garlic with a pinch of pepper and salt. Cook till the onions soften for 5 minutes.
  • 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, salt or lime juice if needed. Stir in the fresh basil.
  • Serve with your favorite rice, naan or just in the bowl by itself!

Notes

If you would like to serve rice with the curry and also will need to make it, then prepare that so that it can cook as you make the curry!