Description
This Easy Indian Chickpea Curry recipe is a quick and flavorful dish that’s perfect for a busy weeknight. Packed with warm spices and creamy coconut milk, this vegan and gluten-free curry is sure to become a family favorite.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
Additions:
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas (drained and rinsed)
- 1/2 cup water or vegetable broth
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup coconut milk or plain yogurt (for creaminess)
- Chopped fresh cilantro (for garnish)
Instructions
- Heat the oil: In a large skillet over medium heat, add oil.
- Cook aromatics: Add onion, garlic, and ginger; cook until softened.
- Add spices: Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper.
- Simmer: Add tomatoes, chickpeas, water, salt, and pepper; simmer for 15-20 minutes.
- Finish: Stir in coconut milk or yogurt, adjust seasoning, garnish with cilantro, and serve hot.
Notes
- For a thicker curry, mash some chickpeas while simmering.
- You can substitute coconut milk with Greek yogurt for a lighter version.
- Add chopped spinach or kale in the last few minutes of cooking for extra greens.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 7g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
