The Best Chickpea Curry
My spiced chickpea curry is made with chickpeas, crushed tomatoes, and velvety coconut milk. It's an easy, one-pot, vegan-friendly dish that you can enjoy any time of the year.
Ingredients
Instructions
Drain and rinse the canned chickpea, chop the onion, and mince the garlic.
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
Add the curry powder, cumin chili powder, and garam masala. Stir to combine and cook for 1-2 minutes.
Add the crushed tomatoes and stir well to incorporate with the other ingredients. Pour the coconut milk and stir again.
Add the chickpeas. Reduce the heat to low and cover the saucepan. Cook for about 10-15 minutes until the sauce thickens and the chickpeas become softer. Stir occasionally.
Remove from the heat. Season with salt and pepper, taste test, and if needed, adjust any of the seasonings.Garnish with cilantro and lime wedges. Serve over rice or with naan.
Nutrition
- Calories
- 331 kcal
- Carbohydrate Content
- 50 g
- Protein Content
- 14 g
- Fat Content
- 10 g
- Saturated Fat Content
- 5 g
- Sodium Content
- 306 mg
- Fiber Content
- 13 g
- Sugar Content
- 13 g
- Unsaturated Fat Content
- 3 g
- Serving Size
- 1 serving
