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Bella

Chickpea Coconut Curry: Delight in This Easy Recipe!

A delicious and easy Chickpea Coconut Curry recipe that combines chickpeas, coconut milk, and spices for a flavorful dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the curry powder, ground cumin, turmeric, and red pepper flakes. Stir well and cook for another minute to toast the spices.
  4. Pour in the diced tomatoes (with their juice), chickpeas, coconut milk, and vegetable broth. Stir to combine.
  5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, stirring occasionally.
  6. Season with salt and pepper to taste. If you prefer a thicker curry, let it simmer uncovered for an additional 5-10 minutes.
  7. Serve hot over cooked rice or quinoa, and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gSodium: 400mgFiber: 8gSugar: 5g

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.

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