legumes
vegan
one-pot
everyday
main course
creamy
Indian
all seasons
Hot
Chickpea Curry
Difficulty
easy
Time
45m
Price Category
cheap
Calories
Medium
This chickpea curry is a truly comforting dish, bursting with flavors and aromas. Made with creamy coconut milk, sweet tomatoes, and aromatic curry spices, it's a perfect choice for a quick and nutritious dinner. Plus, it's completely vegan and gluten-free, so almost everyone can enjoy it. Serve it with rice or naan bread, and it's guaranteed to enchant your taste buds!
ingredients
Steps
Preparation
Peel and finely chop the onion and garlic, and grate the ginger. Prepare all other ingredients.
Sauté Aromatics
Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Then add the garlic and grated ginger, and cook for another 1 minute until fragrant.
Spice and Simmer
Stir in the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder (if using). Mix well and toast the spices for 1 minute until fragrant. Pour in the crushed tomatoes, coconut milk, and drained chickpeas. Stir to combine, season with salt and pepper to taste. If the curry is too thick, add a little water or vegetable broth.
Cook and Serve
Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld and the sauce to thicken. Stir occasionally. Before serving, garnish with fresh, chopped cilantro. Serve hot with rice or naan bread.
Extra Tips
► If you like it spicier, add more chili powder or fresh green chilies along with the onion.
► Serve with basmati rice or warm naan bread to soak up every last drop of the delicious sauce.
► Leftover curry keeps well in the fridge for 3-4 days, and often tastes even better the next day!
Nutrition
| Per 100g | Per Serving 300g / 10.5 oz | |
|---|---|---|
| Calories | 140 kcal | 420 kcal |
| Protein | 6g | 18g |
| Fat | 8g | 24g |
| Carbohydrate | 12g | 36g |
| Fiber | 5g | 15g |
| Sugar | 4g | 12g |