Description
This Easy Indian Chickpea Curry is a flavorful and comforting plant-based dish made with hearty chickpeas simmered in a fragrant coconut milk and tomato sauce infused with traditional Indian spices. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner and pairs wonderfully with steamed rice or warm naan bread.
Ingredients
Scale
Oil and Aromatics
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
Spices
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional, for a smoky kick)
Main Ingredients
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
Seasonings and Garnish
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Serving
- Steamed rice or warm naan bread (for serving)
Instructions
- Prepare Aromatics: Heat a large skillet or saucepan over medium heat. Add the coconut oil and let it melt and coat the pan evenly. Add the finely chopped onion and sauté it for about 5 minutes until golden and soft, stirring frequently to avoid burning. Then add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Toast Spices: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric powder, and paprika if using. Stir the spices into the onion mixture and cook for 1-2 minutes to toast them, which helps to enhance their flavors.
- Build the Curry Base: Pour in the diced tomatoes and stir well to combine with the spices and aromatics. Let the tomatoes simmer for 3-4 minutes to soften and meld with the spices. Then add the coconut milk and stir to create a creamy and rich curry base.
- Add Chickpeas and Simmer: Once the curry base reaches a gentle simmer, add the drained and rinsed chickpeas. Stir to coat them evenly in the sauce. Reduce the heat to low, cover the skillet, and let the curry simmer gently for 10 minutes so the chickpeas absorb the spices and flavors fully.
- Season and Adjust: Taste the curry and season it with salt, black pepper, and red chili flakes to your preference. Stir well to incorporate the seasoning thoroughly.
- Serve: Optionally garnish the curry with fresh chopped cilantro and a squeeze of lemon juice to brighten flavors. Serve hot alongside steamed rice or warm naan bread for a complete meal.
Notes
- You can substitute olive oil if coconut oil is unavailable.
- If you prefer a milder curry, omit the paprika and red chili flakes.
- For extra protein, add spinach or kale towards the end of cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
- This curry can be made gluten-free by ensuring the naan bread served is gluten-free or substituting with rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
