Whole30 Chickpeas Curry
Get ready to enjoy the rich, aromatic flavors of this Whole30 Chickpea Curry—a healthy, satisfying dish that's perfect for busy weeknights or meal prepping. Featuring tender chickpeas simmered in a creamy coconut milk and spiced tomato sauce, this curry balances the earthy warmth of curry powder, cumin, and coriander with a hint of brightness from fresh lime and cilantro. It's entirely Whole30-compliant, dairy-free, and plant-based, making it ideal for health-conscious eaters or those following a vegan lifestyle. Ready in just 40 minutes, this one-pot crowd-pleaser is packed with protein and spices, offering a comforting yet wholesome dinner option. Serve it alone or pair with cauliflower rice for a complete meal that’s as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 2 15 oz cans canned chickpeas
- 2 tablespoons coconut oil
- 1 large onion
- 3 garlic cloves
- 1 inch piece fresh ginger
- 1 red bell pepper
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 15 oz can canned diced tomatoes
- 1 13.5 oz can coconut milk
- 0.5 cup fresh cilantro
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water. Set aside.
Heat coconut oil in a large pot over medium heat.
Finely chop the onion and add it to the pot. Sauté until the onion becomes translucent, about 5 minutes.
Mince the garlic and ginger, and add them to the pot. Cook for another minute, stirring continuously to prevent burning.
Chop the red bell pepper into small pieces and add it to the pot, cooking until it starts to soften, about 3 minutes.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper, and cook for another minute until the spices become fragrant.
Add the canned diced tomatoes, ensuring to include their juices. Stir to combine all the ingredients properly.
Pour in the coconut milk and stir until the mixture is well combined.
Add the drained chickpeas and stir to ensure they are well-coated with the sauce.
Season the curry with salt and black pepper. Cover the pot and let it simmer on low heat for about 20 minutes, stirring occasionally.
While the curry is simmering, chop fresh cilantro and cut the lime into wedges.
Once the curry has thickened and the flavors have melded, remove it from the heat.
Garnish with chopped cilantro and a squeeze of fresh lime before serving.
Serve hot and enjoy your Whole30 Chickpea Curry.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 20.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 870 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
