Here’s a complete, detailed guide for making a delicious and cozy Easy Chickpea Curry
An ideal option for vegetarians, vegans, or anyone in search of a quick yet satisfying
meal!
This simple Chickpea Curry is full of warmth and flavor, making it a nourishing one-pot meal ready in only 30 minutes! Utilizing common ingredients like canned chickpeas, tomatoes, and creamy coconut milk, it combines fragrant spices for a cozy and filling dish. Naturally vegan, gluten-free, and ideal for meal preparation, this curry pairs wonderfully with rice or naan. Whether you’re just starting out in the kitchen or you're a busy home cook, this easy recipe offers fantastic taste with little effort!
Health Benefits of Chickpea Curry
1. Great Source of Plant: Based Protein Chickpeas provide an excellent vegetarian protein option, supporting tissue building and repair — perfect for vegans, vegetarians, or anyone looking to reduce meat consumption.
4. Nutrient-Dense
Chickpeas are abundant in:
- Iron
- Folate
- Magnesium
- Zinc
These essential nutrients boost energy, enhance immunity, and promote general health.
Ingredients:
Base:
• 2 tablespoons of oil (olive, coconut, or vegetable)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon of freshly grated ginger (or 1 teaspoon of ground ginger)
Spices:
• 1–2 tablespoons of curry powder (choose mild or hot)
• 1 teaspoon of ground cumin
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of chili flakes (optional, for heat)
• Salt and pepper to taste
Main Ingredients:
• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 1 can (14 oz) of diced tomatoes
• 1 can (14 oz) of coconut milk (use full-fat for a richer dish or light for a lighter version)
• 1 teaspoon of sugar (optional, balances acidity)
Optional Add-ins (recommended):
• 2 cups of baby spinach or chopped kale (added at the end)
• 1 tablespoon of lemon or lime juice
• Fresh cilantro for garnish
Instructions:
Step 1: Sauté the Aromatics
In a large skillet or saucepan, heat the oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring frequently, until it becomes tender and lightly golden.
Step 2: Combine Garlic, Ginger, and Spices Next, incorporate the garlic and ginger. Sauté for 1 minute until fragrant. Then mix in the curry powder, cumin, turmeric, chili flakes, and a little salt. Stir and let it cook for another 30 seconds to enhance the spice flavors.
Step 3: Mix in Chickpeas, Tomatoes, and Coconut Milk Add the chickpeas, diced tomatoes (with their juices), and coconut milk to the skillet. Stir everything together and bring it to a gentle boil.
Step 4: Simmer the Curry
Lower the heat and allow the curry to simmer uncovered for 15–20 minutes, stirring
occasionally. It should become slightly thicker as it cooks; if it thickens too much, add a splash of water.
Step 5: Incorporate Greens and Final Touches
If you’re adding spinach or kale, mix it in now and cook until it wilts. If necessary, add sugar for balance and finish with lemon or lime juice for
brightness.
Serving Suggestions:
• Enjoy over steamed basmati rice, brown rice,
quinoa, or with naan bread.
• Top with chopped fresh cilantro, a drizzle of coconut milk, or a hint of chili oil for extra flavor.
Tips:
• For a creamier texture: Mash some of the chickpeas before serving if you prefer a thicker curry.
• To add protein: Consider stirring in tofu, paneer, or cooked lentils.
• For meal prep: This curry can be stored in the refrigerator for 3–4 days or in the freezer for up to 2
months.
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