Description
Comforting, creamy, and packed with protein, this chickpea curry is your new weeknight hero. Ready in just 30 minutes, it’s rich, aromatic, and endlessly adaptable.
Ingredients
Base & Aromatics:
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1 tbsp coconut oil or olive oil
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1 yellow onion, finely chopped
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3 garlic cloves, minced
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1 tbsp fresh grated ginger (or 1 tsp ground ginger in a pinch)
Spices:
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1 tbsp curry powder
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1 tsp ground cumin
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½ tsp turmeric
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¼ tsp chili flakes (optional)
Sauce & Protein:
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1 can (14 oz) crushed tomatoes
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2 cans (15 oz each) chickpeas, drained and rinsed
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½ cup full-fat coconut milk (or unsweetened soy/oat cream)
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Salt and pepper to taste
Garnish:
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Fresh cilantro (or parsley/lime as alternatives)
Instructions
1. Sauté Aromatics
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Heat oil in a large skillet or pot over medium heat.
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Add onion and sauté 5–7 minutes until golden and slightly caramelized.
2. Wake Up the Flavors
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Stir in garlic and ginger. Cook 1 minute, stirring constantly to avoid burning.
3. Toast the Spices
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Add curry powder, cumin, turmeric, and chili flakes. Stir 30 seconds until fragrant.
4. Build the Sauce
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Pour in crushed tomatoes, stir, and bring to a gentle simmer for 5 minutes to thicken.
5. Add Chickpeas & Cream
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Stir in chickpeas and coconut milk. Simmer uncovered 10–15 minutes until sauce is creamy and chickpeas are tender.
6. Final Touches
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Taste and adjust salt, pepper, or chili flakes.
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Stir in fresh cilantro just before serving.
Notes
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Greens Lover: Stir in spinach or kale 5 minutes before finishing.
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Veggie Garden: Add bell pepper, carrot, cauliflower, or sweet potato with the tomatoes.
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Protein Power-Up: Swap/add lentils or cubed tofu (pan-fried first).
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Thai-Inspired: Use 2 tbsp red or yellow Thai curry paste, 1 can coconut milk, 1 tbsp soy sauce, and lime juice.
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Nutty & Creamy: Blend ¼ cup raw cashews with ¾ cup water, stir in for a rich, nutty sauce.