Chickpea Curry Recipe
This Chickpea Curry Recipe is a quick, wholesome dish bursting with flavor. With a delightful blend of spices, creamy texture, and tender chickpeas, it’s perfect for weeknight dinners. Whether served with rice or naan, this easy vegan curry satisfies every craving while being nutrient-packed. Prepare it in under 30 minutes using pantry staples, making it a convenient and healthy option.
Equipment
- Large saucepan or pot
- Wooden spoon for stirring
- Knife and cutting board
- Can opener (for chickpeas)
- Measuring spoons and cups
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp chili powder (optional)
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Sauté the Aromatics: Heat olive oil in a large saucepan over medium heat. Add the chopped onions and cook for 3-4 minutes until soft and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Toast the Spices: Add cumin, turmeric, garam masala, and chili powder. Stir well to coat the onions, allowing the spices to bloom for 1 minute.
- Add Chickpeas and Tomatoes: Pour in the chickpeas and diced tomatoes. Stir to combine and let it simmer for 5 minutes.
- Stir in Coconut Milk: Add the coconut milk and mix thoroughly. Simmer for 10 minutes on low heat, allowing the flavors to meld.
- Adjust Seasoning: Add salt and pepper to taste.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot with rice or naan.
Notes
- Adjust Spice Level: Feel free to increase or decrease the chili powder based on your spice tolerance.
- Coconut Milk Substitution: If you prefer a lighter option, you can replace coconut milk with almond milk or yogurt for a creamier texture.
- Storage Tips: This curry tastes even better the next day! Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Additional Vegetables: Add spinach, bell peppers, or zucchini for extra nutrition. Toss them in during the simmering stage.
- Serving Ideas: Serve with basmati rice, naan, or quinoa for a complete meal. You can also squeeze a bit of lemon juice on top for added zest.
