A fast, forgiving curry built for real life. Warm spices, tender chickpeas, and coconut milk come together without requiring a pantry overhaul.
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder or paste
- 2 cans chickpeas, drained and rinsed
- 1 can coconut milk
- Kosher salt
- Lime wedges, for serving
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft.
- Add garlic, ginger, and curry powder; cook until fragrant.
- Add chickpeas and coconut milk.
- Simmer 15–20 minutes until slightly thickened.
- Season with salt and serve with lime.
Josh's Note: This is curry for people with jobs.