Description
This Easy Indian Chickpea Curry is a flavorful and hearty vegan dish packed with aromatic spices and creamy texture. Ideal for a quick weeknight dinner, this recipe combines protein-rich chickpeas simmered in a rich tomato and coconut milk sauce, garnished with fresh cilantro for a vibrant finish. Perfect served with rice or naan, it’s a satisfying and nutritious meal that’s gluten-free and plant-based.
Ingredients
Scale
Base Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup water or vegetable broth
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Creaminess and Garnish
- 1/2 cup coconut milk or plain yogurt (for creaminess)
- Chopped fresh cilantro (for garnish)
Instructions
- Heat the Oil and Sauté Onions: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened and golden, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Bloom the Spices: Add the curry powder, ground cumin, ground coriander, turmeric, and optional cayenne pepper. Stir constantly for 30 seconds to release the spices’ aromatic oils and enhance their flavor.
- Add Tomatoes and Simmer: Pour in the diced tomatoes with their juices and cook for 3-4 minutes, allowing the mixture to thicken slightly and the flavors to meld together.
- Incorporate Chickpeas and Liquid: Stir in the rinsed chickpeas, water or vegetable broth, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low.
- Simmer the Curry: Cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking and to blend the flavors. This step helps the chickpeas absorb the spices and sauce.
- Add Creaminess: Stir in the coconut milk or plain yogurt to add creaminess to the curry. Cook for an additional 2-3 minutes until heated through.
- Adjust Seasoning and Garnish: Taste and adjust the seasoning if needed by adding more salt or spices. Garnish with chopped fresh cilantro before serving hot, ideally with rice or naan bread.
Notes
- For a thicker curry, mash a portion of the chickpeas while simmering to achieve a creamier texture.
- You can substitute the coconut milk with Greek yogurt for a lighter, tangier flavor.
- Adding chopped spinach or kale in the last few minutes of cooking boosts nutrition and adds color and texture.
