Description
Enjoy a flavorful and satisfying Vegetarian Chickpea Curry with a blend of spices and creamy coconut milk. This Indian-inspired dish is perfect for a cozy dinner and leftovers taste even better the next day.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices:
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Other:
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can full-fat coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Sauté Aromatics: In a large skillet, sauté onion in oil until softened. Add garlic and ginger, cook until fragrant.
- Add Spices: Stir in curry powder, cumin, turmeric, paprika, and cayenne; toast briefly.
- Simmer: Add tomatoes, simmer 5 minutes. Pour in coconut milk, chickpeas, salt, and pepper. Cook covered for 15–20 minutes.
- Finish: Stir in lime juice and cilantro before serving.
Notes
- Serve with rice, naan, or cauliflower rice.
- Stores well in the fridge for up to 4 days.
- Add extra vegetables like spinach, peas, or bell pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: about 1 1/2 cups
- Calories: 390
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
