Coconut Chickpea Curry - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Serve this simple curry with some cooked brown rice, quinoa, or whole grain naan. If you’ve got leftovers, this is a fantastic dish to reheat for lunch.


  • 2 Tbsp. olive oil
  • 2 medium onions
  • 14 oz. tomatoes, diced
  • ¼ tsp. sea salt
  • ground black pepper, to taste
  • 1 (16 oz.) can no-salt-added chickpeas, drained
  • 3 garlic cloves, minced
  • 1½ Tbsp. garam masala
  • 1 tsp. curry powder
  • ¼ tsp. cumin
  • 1 (13.5 oz.) can unsweetened, low-fat coconut milk
  • 2 Tbsp. flour
  • 1 lime


  1. Heat the oil in a large pot over medium heat. Add in the onions, tomatoes, salt and pepper. Cook until onions are soft, about 10 minutes.
  2. Stir in the chickpeas, garlic, garam masala, curry powder and cumin.
  3. Add in the coconut milk and stir again. Whisk in the flour. Bring to a boil, then reduce to medium-low and simmer for 10-12 minutes.
  4. Squeeze a lime lightly over the top of the curry, stirring to combine. Allow to cool slightly and then serve.
Nutritional analysis per serving: Calories 260; Total Fat 12.5g (15% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 165mg (7% DV); Total Carbohydrate 33g (12% DV); Dietary Fiber 7.5g (25% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 10% DV; Molybdenum 120% DV; Manganese 45% DV; Copper 35% DV.
Recipe by Guiding Stars at
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