Description
This Easy Chickpea Curry is a flavorful and comforting vegan dish that comes together quickly. Packed with protein-rich chickpeas, aromatic spices, and creamy coconut milk, it’s perfect for a satisfying weeknight meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon fresh lime juice
- Salt and black pepper, to taste
- Chopped fresh cilantro
Main Ingredients:
Garnish:
Instructions
- Sauté Aromatics: Heat vegetable oil in a skillet, sauté onion until soft. Add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, turmeric, and cayenne pepper.
- Cook with Tomatoes: Add diced tomatoes, then chickpeas, coconut milk, and broth. Simmer.
- Finish and Season: Stir in lime juice, season with salt and pepper.
- Serve: Garnish with cilantro, serve hot with rice or naan.
Notes
- For added veggies, mix in spinach or bell peppers towards the end of cooking.
- Adjust spice levels to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
