Description
This hearty and flavorful chickpea curry is a delicious blend of aromatic spices, creamy coconut milk, and tender chickpeas. Perfect for a comforting vegetarian meal, it comes together quickly on the stovetop, offering rich, warming flavors ideal for any day of the week.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (400g) diced tomatoes
- 1 can (400g) coconut milk
- 2 cans (400g each) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the Oil: Heat olive oil in a large pan over medium heat.
- Sauté Onion: Add diced onion and sauté until translucent, about 5 minutes, to develop a sweet, mellow base for the curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute to release their fragrant aromas.
- Toast the Spices: Add curry powder, ground cumin, turmeric, and optional cayenne pepper. Cook the mixture for 1-2 minutes, stirring constantly to bloom the spices and deepen their flavors.
- Add Liquids: Pour in the diced tomatoes and coconut milk, stirring well to combine all ingredients evenly.
- Simmer with Chickpeas: Add the drained and rinsed chickpeas and bring the mixture to a gentle simmer. Let it cook uncovered for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- Season: Taste and season the curry with salt and pepper as desired.
- Garnish and Serve: Sprinkle fresh cilantro on top just before serving to add a bright, fresh note to the dish.
Notes
- For added heat, increase the cayenne pepper to 1/2 tsp or add fresh chili peppers.
- You can serve this curry with basmati rice, naan, or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better after the flavors meld overnight.
- To make it vegan, ensure your curry powder contains no animal-derived ingredients; this recipe is otherwise naturally vegan.
