Description
A delicious and easy chickpea curry with aromatic spices.
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional, for a smoky kick)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
- Fresh cilantro, chopped
- Lemon wedges
- Steamed rice or warm naan bread
Instructions
- Sauté Aromatics – Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Then stir in garlic and ginger; cook 1 minute until fragrant.
- Toast Spices – Add curry powder, cumin, coriander, turmeric, and paprika. Stir and toast for 1–2 minutes to deepen flavors.
- Build the Base – Stir in diced tomatoes and cook for 3–4 minutes until slightly softened. Pour in coconut milk and bring to a gentle simmer.
- Add Chickpeas – Stir in chickpeas, then cover and simmer on low heat for 10 minutes to meld flavors.
- Season & Finish – Taste and add more salt, pepper, or chili flakes as needed.
- Serve – Ladle curry over rice or naan. Garnish with cilantro and a squeeze of lemon juice.
Notes
- Adjust spices to preference, especially if you like it spicier.
- This curry can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg