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Easy Indian Chickpea Curry Recipe
A flavorful and easy-to-make Indian chickpea curry, perfect for a quick weeknight meal. This recipe is packed with aromatic spices and creamy coconut milk, creating a delicious and satisfying dish.
Ingredients
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional, for a smoky kick)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
- fresh cilantro, chopped
- lemon wedges
- steamed rice or warm naan bread
Instructions
- Sauté onion, garlic, and ginger in oil until fragrant.
- Toast spices for 1-2 minutes.
- Stir in diced tomatoes and cook for 3-4 minutes.
- Pour in coconut milk and simmer gently.
- Add chickpeas, cover, and simmer for 10 minutes.
- Season to taste and serve over rice or naan with cilantro and lemon.
Notes
For a richer flavor, use full-fat coconut milk. Adjust the amount of chili flakes to your preferred level of spiciness.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 15g | Sodium: 700mg
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