Description
This Easy Indian Chickpea Curry is a flavorful and satisfying vegan dish that comes together in just 30 minutes. With a blend of aromatic spices, creamy coconut milk, and protein-packed chickpeas, this curry is perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Additional Ingredients:
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup coconut milk (full-fat)
- Salt and black pepper, to taste
- Chopped fresh cilantro, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Heat the oil: In a large skillet or saucepan, heat the vegetable oil over medium heat.
- Cook onion: Add the chopped onion and cook until softened, about 4–5 minutes.
- Add aromatics: Stir in the garlic and ginger, cook for 1 minute.
- Season: Add curry powder, cumin, turmeric, paprika, and cayenne, if using. Stir for 30 seconds.
- Add tomatoes: Pour in diced tomatoes with juices, simmer for 5 minutes.
- Combine: Add chickpeas and coconut milk, season with salt and pepper.
- Simmer: Let the curry simmer for 10–15 minutes until slightly thickened.
- Serve: Serve hot over rice or with naan, garnished with cilantro.
Notes
- For a richer curry, add extra coconut milk or butter.
- Variations: Add spinach, peas, or chopped potatoes for more depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
