Chickpea Curry
User Reviews
5.0
66 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
50 mins
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Servings
5
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Calories
271 kcal
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Course
Main Course
Chickpea Curry
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This easy Chickpea Curry recipe is bursting with flavor and packed with vegetables, spices, and protein. It's gluten free, vegan, and plant based, and all made in just one-pot!
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Ingredients
- 2 Tablespoons coconut oil , or vegetable oil
- 1 large onion , diced
- Pinch baking soda (to carmelize onions quickly)
- 4-5 cloves garlic , minced
- 2 Tablespoons fresh minced ginger
- 1 teaspoon whole cumin seeds
- 1 teaspoon mustard seed
- 1/2 teaspoon crushed red pepper flakes
- 2 Tablespoons tomato paste
- 2 14 oz cans diced fire-roasted tomatoes , or regular diced tomatoes
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon Turmeric
- ½ teaspoon sea salt , or more to taste
- 2 16 oz cans chickpeas , drained and rinsed
- 1 teaspoon cornstarch
- 1 13.5 oz can unsweetened coconut milk
- 1 1/2 cups chopped fresh cilantro
- fresh lime juice , of one lime
Serve with:
- Hot cooked basmati rice , for serving
- Naan
- Raita or Tzatziki , optional
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Instructions
- Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).
- Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
- Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.
- Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes.
- Meanwhile, cook rice according to package instructions.
- Taste curry and adjust seasonings as desired, if needed.
- Squeeze fresh lime juice on top. Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.
Notes
- To Add More Veggies: Add 2-3 cups of any of the following: baby spinach, chopped kale, chopped cauliflower, halved snap peas, sweet potatoes, or bell pepper slices– added at the same time as diced tomatoes
- Make Ahead Instructions: This easy chickpea curry is great to make ahead of time and just reheat. Keep rice and curry in separate containers in the fridge for up to 5 days.
- Freezing Instructions: Portion into a freezer safe container or bag and store in the freezer for up to 2 months.
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Sodium
305mg
(13%)
Potassium
396mg
(11%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
488IU
(10%)
Vitamin C
8mg
(9%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 305mg | 13% |
| Potassium | 396mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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