This Chickpea Curry is such an easy, healthy weeknight dinner idea! It’s a cheap, healthy, vegan meal that comes together in a half an hour. The creamy coconut milk makes it rich and luxurious with a slightly sweet flavor, and the tomatoes and lime juice add bright acidity to round it out. Taking an extra few minutes to slightly caramelize the onions and garlic add so much flavor to this simple recipe, along with the curry powder, cinnamon, and cumin.
Ingredients (Serves 4)
- 1 tbsp oil (coconut, olive, or vegetable oil)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, chopped (optional for spice)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp ground paprika or chili powder (adjust for spice preference)
- 1/2 tsp garam masala (optional for a deeper flavor)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (full-fat or light, as preferred)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread for serving
Instructions
- Sauté the Aromatics: In a large skillet or pot, heat the oil over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and golden brown.
- Add Garlic, Ginger, and Spices: Add the minced garlic, grated ginger, and chopped green chilies (if using). Cook for about 1 minute, or until fragrant. Then add the ground cumin, coriander, turmeric, paprika (or chili powder), and garam masala if using. Stir well to combine and let the spices cook for another 1-2 minutes. This step helps release the essential oils in the spices for a deeper flavor.
- Add Tomatoes and Chickpeas: Pour in the can of diced tomatoes, stirring to incorporate with the spices and aromatics. Add the chickpeas, making sure they’re well coated with the mixture. Let this simmer for about 5 minutes, allowing the tomatoes to break down slightly and the flavors to meld.
- Pour in the Coconut Milk: Stir in the coconut milk, bringing the mixture to a gentle simmer. Reduce the heat to low and let the curry cook for 15-20 minutes, allowing the flavors to develop and the curry to thicken. Stir occasionally to prevent sticking.
- Season and Adjust: Taste the curry and add salt and pepper as needed. If you prefer a spicier curry, add extra chili powder or paprika at this stage. If the curry seems too thick, you can add a little water or vegetable broth to reach your desired consistency.
- Serve and Garnish: Once the curry has reached your preferred consistency, remove it from heat. Garnish with freshly chopped cilantro. Serve hot over cooked rice or with naan bread.
Tips and Variations:
- Add Veggies: For extra nutrition, add vegetables like spinach, kale, or bell peppers. Add them along with the tomatoes and chickpeas.
- Swap Proteins: Try adding tofu or paneer for a protein boost or mix in some cooked lentils.
- Balance Flavors: A small squeeze of lemon or lime juice can add brightness to the dish, balancing the richness of the coconut milk.
