Description
A flavorful and hearty Vegetarian Chickpea Curry that combines aromatic spices, creamy coconut milk, and tender chickpeas for a comforting and nutritious vegan meal. Perfect for a quick weeknight dinner, this curry is easy to prepare and pairs beautifully with rice or naan.
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
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 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
- Heat the oil and sauté onions: In a large skillet or saucepan, heat the coconut or olive oil over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional 1 minute until fragrant to build the base flavor.
- Toast the spices: Sprinkle in the curry powder, ground cumin, turmeric, paprika, and cayenne pepper if using. Cook for 30 seconds, stirring constantly to toast the spices and release their aromas.
- Add tomatoes and simmer: Pour in the diced tomatoes with their juices, stirring to combine. Allow the mixture to simmer for 5 minutes to meld the flavors together.
- Incorporate coconut milk and chickpeas: Add the full-fat coconut milk, drained chickpeas, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer the curry: Bring the curry to a gentle simmer. Cover the skillet and let it cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly and flavors deepen.
- Finish with lime juice and cilantro: Just before serving, stir in the fresh lime juice and chopped cilantro to brighten the dish with fresh, zesty notes.
Notes
- Serve this curry with basmati rice, naan bread, or over cauliflower rice for a low-carb option.
- The curry keeps well refrigerated for up to 4 days and often tastes even better the next day as flavors develop.
- Add extra vegetables like spinach, peas, or diced bell pepper during cooking for added nutrition and variety.
