Chickpea Curry Recipe
Indian · Main course · 35 min total
A hearty and flavorful vegan curry made with chickpeas simmered in a spiced tomato-onion sauce. Perfect for a quick weeknight dinner.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 (14 oz) can crushed tomatoes
- 1 (14 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute until fragrant.
- Stir in crushed tomatoes, coconut milk, chickpeas, and salt. Bring to a simmer.
- Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Uncover and stir in garam masala. Simmer for 5 more minutes until thickened.
- Taste and adjust seasoning. Serve over rice or with naan, garnished with cilantro.
Tips
- Add a squeeze of lemon juice before serving for brightness.
- Store leftovers in the fridge for up to 4 days.
- For a thicker curry, mash some chickpeas against the side of the pot.
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