Description
This Easy Indian Chickpea Curry is a flavorful, creamy, and comforting dish made with a blend of aromatic spices, coconut milk, and tender chickpeas. Perfect for a quick vegetarian meal, this curry combines traditional Indian spices for a delicious and wholesome dinner ready in just 30 minutes. Serve it with steamed rice or warm naan bread for a satisfying meal.
Ingredients
Scale
Spices & Aromatics
- 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 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
Main Ingredients
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
For Garnish & 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, allowing it to melt and coat the pan. Add the finely chopped onion and sauté until golden and soft, about 5 minutes, stirring frequently to prevent burning. Then, add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Toast Spices: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric powder, and optional paprika. Stir these spices into the onion mixture for 1-2 minutes to toast them and enhance their flavor, creating a fragrant base for the curry.
- Add Tomatoes and Coconut Milk: Pour in the diced tomatoes and stir to combine. Allow this mixture to simmer for 3-4 minutes to soften the tomatoes and blend flavors. Next, add the coconut milk and stir thoroughly to create a creamy, rich curry base.
- Simmer with Chickpeas: Once the curry base reaches a gentle simmer, add the drained and rinsed chickpeas. Stir well to coat them evenly in the sauce. Reduce the heat to low, cover the skillet, and let the curry simmer for 10 minutes so the chickpeas can fully absorb the spices and flavor.
- Season & Adjust: Taste the curry and adjust the seasoning by adding salt, black pepper, and optional red chili flakes according to your preference. Stir well to distribute the seasonings evenly.
- Serve and Garnish: Optionally, garnish the curry with freshly chopped cilantro and a squeeze of lemon juice for added brightness. Serve the delicious chickpea curry hot with steamed rice or warm naan bread for a complete meal.
Notes
- You can substitute coconut oil with olive oil or any neutral cooking oil.
- Adjust the level of chili flakes or paprika to control the heat according to your taste.
- For a thicker curry, reduce the coconut milk slightly by simmering uncovered for a few extra minutes.
- This recipe is vegan and vegetarian-friendly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated on the stove or microwave.
