Chickpea Curry | Easy Vegetarian Curry Recipe
Recipe Overview
Overview
This Chickpea Curry is a delightful blend of flavors and textures, making it a staple in any vegetarian kitchen. The use of pantry staples like canned chickpeas and coconut milk means you can whip it up any time, and the addition of fresh ingredients like ginger and cilantro elevates the dish to new heights. The spices, including curry powder and garam masala, create a warm and inviting aroma that fills your kitchen as it cooks.
One of the best aspects of this recipe is its versatility. You can easily customize it by adding vegetables like spinach or sweet potatoes for extra nutrition. The creamy coconut milk not only thickens the curry but also balances the spices, making it a comforting meal that pairs perfectly with rice or naan. Plus, it’s meal prep-friendly, lasting several days in the fridge, which is a huge bonus for busy weeknights.
As you prepare this dish, the vibrant colors and enticing smells will transport you to a cozy Indian kitchen. It’s a recipe that not only satisfies your hunger but also warms your heart, making it a perfect choice for family dinners or gatherings with friends. Whether you’re a seasoned cook or a beginner, this Chickpea Curry is sure to impress and become a regular in your meal rotation.
Recipe Details
Steps & Tips
Dice one medium onion and set it aside.
Grate about a tablespoon of fresh ginger and set it aside.
Tip: Use fresh ginger for better flavor, but dried ginger can be a substitute in a pinch.
Smash and peel four garlic cloves, then set them aside.
Roughly chop a bunch of cilantro and place it in a prep bowl.
Add a tablespoon of coconut oil or olive oil to a large sauté pan.
Add the diced onion to the pan and sauté for four to five minutes until softened.
Add the grated ginger and minced garlic to the pan and stir for another minute.
Drain and rinse two cans of chickpeas, then add them to the pan.
Add one can of full-fat coconut milk to the pan.
Add one cup of low sodium vegetable broth to the pan.
Add two tablespoons of curry powder, one and a half teaspoons of garam masala, one teaspoon of ground cumin, and one teaspoon of kosher salt.
Tip: Add more curry powder if you prefer a stronger flavor.
Stir everything together until the coconut milk turns a golden brownish color.
Bring the mixture to a boil.
Reduce heat to low and let it simmer for about 10 minutes.
Tip: Let the curry simmer to meld flavors, but avoid reducing it too much.
Remove the curry from the stove.
Add the chopped cilantro and squeeze the juice of one lime into the curry.
Tip: Squeeze lime juice to balance the flavors of the curry.
Stir the curry together one last time.
Tip: Add chopped spinach or kale at the end for extra greens.
Cook Basmati rice and fluff it before plating.
Add a generous portion of rice to a plate or bowl.
Top the rice with spoonfuls of coconut chickpea curry and extra sauce.
Tip: Garnish with lime slices and cilantro for a fancy presentation.
Tip: Store the curry and rice separately for easy reheating.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Coconut milk adds creaminess to the curry without dairy.
- •Chickpeas are a great source of plant-based protein and fiber.
- •Fresh ginger enhances the flavor profile and adds a sharpness to the dish.
- •Simmering the curry allows the flavors to meld beautifully.
