Description
This Easy Indian Chickpea Curry is a flavorful and creamy vegetarian dish, combining aromatic spices, coconut milk, and tender chickpeas to create a comforting meal that can be ready in just 30 minutes. Perfect served with steamed rice or warm naan bread, it’s an ideal weeknight dinner that balances spice, richness, and wholesome ingredients.
Ingredients
Scale
Base Ingredients
- 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)
Liquids and Canned Goods
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
Seasoning
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
For Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- Steamed rice or warm naan bread (for serving)
Instructions
- Sauté Aromatics: Heat a large skillet or saucepan over medium heat. Add the coconut oil and let it melt, coating the pan evenly. Add the finely chopped onion and sauté for about 5 minutes until golden and soft, stirring frequently to prevent burning. Then, add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Spices: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric powder, and optional paprika. Stir the spices into the onion mixture and cook for 1-2 minutes to toast them and release their flavors.
- Incorporate Tomatoes and Coconut Milk: Pour in the diced tomatoes and stir well, allowing the mixture to simmer for 3-4 minutes so the tomatoes soften and blend with the spices. Next, add the coconut milk and stir thoroughly to create a creamy and rich curry base.
- Add Chickpeas and Simmer: Bring the curry base to a gentle simmer, then add the drained and rinsed chickpeas. Stir to coat the chickpeas thoroughly with the sauce. Lower the heat to low, cover the skillet, and let the curry simmer for 10 minutes to allow the flavors to infuse the chickpeas.
- Season and Adjust: Taste the curry and add salt, black pepper, and optional red chili flakes to your preference. Stir well to mix the seasoning evenly throughout the curry.
- Garnish and Serve: Garnish the curry with freshly chopped cilantro and a squeeze of lemon juice for brightness. Serve hot with steamed rice or warm naan bread for a complete meal.
Notes
- You can substitute coconut oil with olive oil or another neutral oil of your choice.
- Adjust spices and chili flakes based on your preferred heat level.
- For a thicker curry, simmer uncovered for a few more minutes to reduce the sauce.
- This recipe is vegan and can be made gluten-free if served with rice or gluten-free bread.
- Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to one month.
