Description
Easy Chickpea Curry is a quick, comforting, and flavorful plant-based dish made with pantry staples like canned chickpeas, tomatoes, and coconut milk. It’s hearty, healthy, and ready in just 30 minutes.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 (14 oz) can crushed or diced tomatoes
- 1 (14 oz) can coconut milk
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon paprika or cayenne (optional)
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat oil in a large skillet or saucepan over medium heat.
- Sauté chopped onion for 4–5 minutes until soft and translucent.
- Add minced garlic and ginger. Cook for 1 minute until fragrant.
- Stir in curry powder, cumin, turmeric, and paprika (if using). Toast the spices for 30 seconds.
- Add crushed tomatoes and cook for 3–5 minutes to reduce slightly.
- Pour in coconut milk and stir to combine. Simmer for 5 minutes.
- Add the chickpeas and season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until sauce thickens slightly and chickpeas are tender.
- Taste and adjust seasoning as needed.
- Serve hot over rice or with naan. Garnish with chopped fresh cilantro if desired.
Notes
For added heat, include fresh chili or more cayenne.Stir in spinach or kale near the end for extra greens.Use yogurt or cashew cream instead of coconut milk for a creamy variation.This dish is perfect for meal prep—flavors deepen after resting.It freezes well for up to 2 months—great for batch cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
