Chickpea Curry, Inspired by Kripalu’s Fall Cookbook

chickpea curry

2 Cups cooked or canned chickpeas
1 tbsp ghee or veggie oil
1/2 red onion, diced
1 1/2 tsp of all of the following: Garlic, ginger, cumin, coriander, garam masala, chili powder plus more garlic, to taste, if needed
2 cups crushed tomato
1 1/2 cups coconut milk
Sea salt, to taste
fresh cilantro optional

Saute the onions and spices until softened, add tomatoes and salt and simmer for 30 minutes. Then add coconut milk and chickpeas until heated through.

I served this with 2 cups of brown wild rice. You can also add diced onion, carrot and peas if you want!

Share: Pin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Share on TumblrEmail this to someone

One thought on “Chickpea Curry, Inspired by Kripalu’s Fall Cookbook

  1. Pingback: Keeping Promises to Yourself - Living a Yogic Life

Leave a Reply

Your email address will not be published. Required fields are marked *