Coconut Chickpea Curry

By: Kalyn Concepcion, Healthy Aggie Intern


1 medium yellow onion diced

1 cup potatoes roughly chopped

1 green or red bell pepper diced

1 can diced tomatoes

1 can lowfat coconut milk (I prefer Sprouts Lite Coconut Milk) drained and rinsed

1 can chickpeas/garbanzo beans


Garlic minced

Salt and pepper 


Curry Powder


Ground ginger

Red chili flakes optional

Lime juice optional

Cilantro optional


  1. In a medium saucepan, saute onion and garlic in oil until translucent. Stir in spices* until aromatic. 
  2. Add bell pepper** and cook until softened. 
  3. Meanwhile, boil potatoes in salted water for 5 minutes or until tender. 
  4. Add boiled potatoes and canned tomato. Stir and let cook for 1-2 minutes. 
  5. Stir in chickpeas and coconut milk. Bring to a simmer and cook until chickpeas are soft, about 10-20 minutes. 
  6. Salt and pepper to taste. Enjoy!

Suggestion: Serve with jasmine rice, topped with fresh lime juice and cilantro. 

*I don’t use specific measurements for the spices. Season to your liking!

**You can add/substitute any vegetables you prefer. I sometimes add chopped zucchini. 

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