Chickpea Curry
Aromatic and creamy chickpea curry with tomatoes, coconut milk, and spices.
10 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional)
- Salt to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the curry powder, cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute to toast the spices.
Pour in the diced tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes break down slightly.
Add the drained chickpeas and coconut milk to the pot. Stir well to combine all ingredients.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 10-15 minutes, stirring occasionally.
Season with salt to taste. Garnish with fresh cilantro before serving.
Chef's Tips
- For extra creaminess, blend a portion of the curry before adding the chickpeas.
- Add spinach or kale in the last 5 minutes of cooking for extra greens.
- Serve with basmati rice, naan, or quinoa for a complete meal.
- Adjust the spice level by adding more or less chili powder.
- Leftovers taste even better the next day as the flavors meld together.
