Description
A warm and creamy chickpea curry that is easy to make and packed with flavor, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 cans Canned chickpeas (Drain and rinse if using canned.)
- 1 medium Onion, chopped (Provides a flavor base.)
- 2 cloves Garlic, minced (Adds depth of flavor.)
- 1 inch Fresh ginger, minced (Enhances the flavor profile.)
- 14.5 oz Canned tomatoes, crushed (Adds tang and body.)
- 1 can Full-fat coconut milk (For creaminess.)
- 2 tbsp Neutral oil (For sautéing.)
- 1 tbsp Salt (To enhance flavors.)
- 1 squeeze Lemon (To brighten flavors.)
- 1/4 cup Fresh cilantro or parsley, chopped (For garnish.)
Spices
- 1 tbsp Curry powder (Main spice for flavor.)
- 1 tbsp Garam masala (For finishing flavor.)
- 1/2 tsp Turmeric (Adds color and health benefits.)
- 1/2 tsp Cumin (For warmth.)
- 1/2 tsp Coriander (Adds a fresh flavor.)
- 1/2 tsp Chili powder (To adjust heat.)
Instructions
Preparation
- Heat oil in a wide pot over medium heat.
- Add chopped onion with a pinch of salt, and sauté until softened and golden.
- Add minced garlic and ginger. Stir until fragrant.
Cooking
- Sprinkle in turmeric, cumin, coriander, curry powder, and chili powder. Let spices bloom for 30 seconds.
- Add canned tomatoes and stir. Simmer until they break down into a saucy base.
- Pour in coconut milk and stir until creamy.
- Add chickpeas and salt, then a splash of water if too thick. Simmer for 10-15 minutes, stirring occasionally.
- Taste and adjust seasoning with salt, sugar, and lemon juice as needed.
- Finish with garam masala and cilantro just before serving.
Notes
The curry tastes even better the next day as the spices mingle. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Indian, Vegan