Curried Chickpeas and Vegetables in Coconut-Peanut Sauce


  • 1 tablespoon olive oil
  • 1/2 medium onion or red onion, chopped
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 cup cooked, canned or frozen vegetables of choice (I’ve used cooked carrot & cauliflower, frozen sweet potato and canned green beans. All are yummy!)
  • 1 can unsweetened coconut milk
  • 1/21 cup vegetable broth or water (depending on desired degree of thickness)
  • 12 tablespoons curry powder (depending on taste preference)
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons crunchy peanut butter
  • Juice of half a lime, optional
  • Cooked rice
  • Peanuts and fresh cilantro, optional


  1. Heat oil in a large saucepan over medium-high; add onion, and sauté 5 minutes or until tender.
  2. Stir in chickpeas, tomatoes, and next 6 ingredients (through peanut butter). Cover, reduce heat, and simmer 15 minutes. Remove from heat; stir in lime juice, if desired.
  3. Serve over rice. Top with peanuts and cilantro, if desired.