I like to have lots of pantry meals up my sleeve. Life is busy. Sometimes—OK, most of the time—you have to wrangle up something for dinner without shopping or planning. This is one of those good, easy dinners using ingredients I usually have on hand—chickpeas, diced tomatoes, coconut milk and rice. Sliced cucumber is good on the side.
2 Tbs coconut oil
1/2 large yellow onion, diced
6 garlic cloves, minced
1 Tbs fresh grated ginger
2 Tbs curry powder*
15 oz can chickpeas
14.5 oz can diced tomatoes
1/2 tsp salt
1/2 cup canned light coconut milk
chopped green onion and/or cilantro
cooked Basmati rice
Heat coconut oil in large skillet. Saute onion over medium high heat until soft and translucent. Add garlic and ginger and saute for another 30-60 seconds, stirring constantly to prevent browning the garlic. Add the curry powder and saute another 30 seconds to heat the spice. Add the chickpeas, tomatoes, and salt and heat another minute or so. Add the coconut milk and heat another minute or so. Remove from heat and serve over Basmati rice. Top with green onion and/or cilantro.
Serves two hungry people.
*I like to use a curry powder from my local farmers market, but if I don’t have it on hand, I also like Sun Brand Madras curry powder.