Description
This Easy Indian Chickpea Curry is a flavorful and satisfying vegan dish that is quick to prepare. Packed with aromatic spices, protein-rich chickpeas, and creamy coconut milk, it’s perfect for a busy weeknight dinner.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon oil (coconut or vegetable)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup full-fat coconut milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of ½ lemon
Garnish:
- fresh cilantro
Instructions
- Heat the oil: In a large skillet or saucepan, heat the oil over medium heat.
- Sauté onion: Add chopped onion and sauté until soft and golden.
- Add aromatics: Stir in garlic and ginger, cook for 1 minute.
- Toast spices: Add curry powder, cumin, turmeric, paprika, and cayenne; toast for 30 seconds.
- Cook tomatoes: Pour in diced tomatoes, cook for 3-4 minutes.
- Add chickpeas and coconut milk: Stir in chickpeas, coconut milk, salt, and pepper. Simmer for 10-15 minutes.
- Finish and serve: Stir in lemon juice, adjust seasoning, garnish with cilantro, and serve hot with rice or naan.
Notes
- For added veggies, stir in spinach or chopped bell peppers during the last few minutes of cooking.
- You can substitute tomato puree for diced tomatoes for a smoother sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
