Description
This easy Indian Chickpea Curry is a flavorful and creamy dish made with chickpeas simmered in a spiced tomato and coconut milk sauce. Perfect for a quick, comforting meal, it features aromatic spices like cumin, coriander, turmeric, and curry powder for an authentic Indian taste. Serve it with steamed rice or warm naan bread for a satisfying vegetarian dinner.
Ingredients
Scale
For the Curry:
- 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)
For Garnish and Serving:
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- Steamed rice or warm naan bread (for serving)
Instructions
- Heat oil and sauté aromatics: Heat a large skillet or saucepan over medium heat. Add the coconut oil and let it melt. Add the finely chopped onion and sauté until golden and soft, about 5 minutes, stirring frequently to prevent burning. 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 paprika (if using). Stir the spices into the onion mixture and cook for 1-2 minutes to toast them, enhancing their flavors.
- Add tomatoes and coconut milk: Pour in the diced tomatoes and stir to combine. Let the tomatoes simmer for 3-4 minutes to soften and meld with the spices. Add the coconut milk and stir to create a creamy, rich curry base.
- Simmer chickpeas: Once the curry base reaches a gentle simmer, add the drained chickpeas. Stir well to coat them with the sauce. Reduce the heat to low, cover the skillet, and let the curry simmer for 10 minutes to allow the chickpeas to absorb the flavors.
- Season and finish: Taste the curry and adjust seasoning by adding salt, black pepper, and red chili flakes if desired. Stir well and cook for another minute before serving.
- Garnish and serve: Optionally garnish with fresh chopped cilantro and a squeeze of lemon juice. Serve hot with steamed rice or warm naan bread for a complete meal.
Notes
- You can substitute coconut oil with olive oil or vegetable oil based on preference.
- The paprika and red chili flakes add optional smoky and spicy heat; adjust according to your spice tolerance.
- Leftover curry tastes great the next day as flavors continue to develop.
- This curry freezes well; store portions in airtight containers for up to 3 months.
- To make it vegan, ensure the oil used is plant-based and serve with vegan naan if desired.
