Description
A delicious and easy Chickpea Coconut Curry recipe that combines chickpeas, coconut milk, and spices for a flavorful dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, turmeric, and red pepper flakes. Stir well and cook for another minute to toast the spices.
- Pour in the diced tomatoes (with their juice), chickpeas, coconut milk, and vegetable broth. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, stirring occasionally.
- Season with salt and pepper to taste. If you prefer a thicker curry, let it simmer uncovered for an additional 5-10 minutes.
- Serve hot over cooked rice or quinoa, and garnish with fresh cilantro.
Notes
- For added vegetables, toss in some spinach or kale during the last few minutes of cooking.
- Substitute the chickpeas with lentils for a different texture and flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg