Quick Chickpea Curry
A flavorful and easy-to-make chickpea curry with aromatic spices and creamy coconut milk.
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 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional)
- 1 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Nutrition Facts
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Instructions
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan. 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 coconut milk and stir well to combine with the spices. Bring the mixture to a gentle simmer.
Add the drained chickpeas to the pan. Stir to coat them in the sauce, then let the curry simmer for 10-15 minutes, stirring occasionally.
Season with salt to taste. Garnish with fresh cilantro before serving. Enjoy hot with rice or naan.
Chef's Tips
- Spice Level: Adjust the amount of chili powder to control the heat level of the curry.
- Extra Creaminess: For a richer curry, add a tablespoon of cashew or almond butter.
- Vegetable Additions: Feel free to add spinach, bell peppers, or diced tomatoes for extra nutrition.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
- Fresh Herbs: A squeeze of lime juice or a sprinkle of fresh mint can add a refreshing twist.
