Coconut Curry: 25 minutes (makes 2-3 servings)

So it’s that time of the year here where it frequently rains, it remains overcast most of the day and it’s just not fun in general. I started craving something warm and comforting, that is the total opposite of whatever is happening outside. This recipe is a flavorful, simple one-pot curry, full of aromatic spices and creamy coconut flavor. It’s a satisfying dinner that’s ready in about 25 minutes. I like this since most of the ingredients can be stocked in the pantry.

While this dish is high in calories, it packs tons of valueable protein. The chickpeas provide plant-based protein, which is essential for muscle repair and growth. They are also packed with dietary fiber, which aids in digestion, and promotes a feeling of fullness. They also provide iron, folate, and magnesium, while the tomatoes add vitamin C and lycopene, and the coconut milk offers various vitamins and minerals.

The added convenience of the canned items and short turn around time makes this recipe a weekly favorite. The spices give a comforting vibe that keeps you warm and cozy afterwards.

Ingredients:

• 1 tbsp olive oil or coconut oil
• ½ small yellow onion, diced
• 2 cloves garlic, minced
• 1 (1-inch) piece of fresh ginger, minced (or 1 tsp ginger powder)
• 2 tsp curry powder
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (13.5-ounce) can full-fat coconut milk
• 1 (15-ounce) can diced tomatoes, with juice
• Salt and black pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a medium saucepan or skillet over medium heat, heat the oil. Add the diced onion and cook for 3-4 minutes until it begins to soften.
2. Add the minced garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder and cook for 30 seconds to toast the spices.
4. Pour in the coconut milk and diced tomatoes. Stir well to combine, scraping up any bits from the bottom of the pan. Bring the mixture to a simmer.
5. Add the rinsed chickpeas. Reduce the heat to low, cover, and let the curry simmer for 10-12 minutes to allow the flavors to meld.
6. Season with salt and black pepper. Garnish with fresh cilantro or parsley before serving. Serve hot over rice.