The Best Chickpea Curry
My spiced chickpea curry is made with chickpeas, crushed tomatoes, and velvety coconut milk. It's an easy, one-pot, vegan-friendly dish that you can enjoy any time of the year.
Servings: 6
Ingredients
- 30 oz cooked chickpeas 4 cups or 2 cans, drained and rinsed
- 15 oz crushed tomatoes 1 can
- 13.5 oz coconut milk 1 can
- 4 oz onion 1 medium/1 cup chopped
- 4 cloves garlic 1 Tbsp minced
- 2 Tbsp coconut oil
- 1.5 Tbsp curry powder
- 1/2 Tbsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- 1/2 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
To garnish and serve (optional)
- cilantro
- lime
- naan
- rice
Instructions
- Drain and rinse the canned chickpea, chop the onion, and mince the garlic.
- In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
- Add the curry powder, cumin chili powder, and garam masala. Stir to combine and cook for 1-2 minutes.
- Add the crushed tomatoes and stir well to incorporate with the other ingredients. Pour the coconut milk and stir again.
- Add the chickpeas. Reduce the heat to low and cover the saucepan. Cook for about 10-15 minutes until the sauce thickens and the chickpeas become softer. Stir occasionally.
- Remove from the heat. Season with salt and pepper, taste test, and if needed, adjust any of the seasonings.Garnish with cilantro and lime wedges. Serve over rice or with naan.
Video
Notes
To store: Keep any leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
Nutrition
Calories: 331kcal | Carbohydrates: 50g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 306mg | Potassium: 693mg | Fiber: 13g | Sugar: 13g | Vitamin A: 263IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 6mg