Coconut Chickpea Curry with Thai Curry Vegetable Rice


  • 2 tablespoons avocado oil
  • 1 yellow onion diced
  • 1 can diced tomatoes diced
  • Salt & Pepper to taste
  • 1 can chickpeas drained & rinsed
  • 2 garlic cloves minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1 can coconut milk


  1. In a pot over medium-high heat, add oil.
  2. Add in the onions and sauté for 1-2 minutes.
  3. Add your canned tomatoes, salt and ground black pepper and stir together.
  4. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  5. Add in the chickpeas, garlic, Garam masala, curry powder and cumin. Stir to combine.
  6. Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the curry continues to simmer for 10 to 12 more minutes.
  7. Serve with rice of your choice and top with cilantro

– For the rice, I used @rightrice Thai Curry rice and cooked according to their package instructions.

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