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Chickpea Curry
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Chickpea Curry

Easy Chickpea Curry recipe made with pantry staples liked canned tomatoes, chickpeas, coconut milk and spices. A healthy, satisfying vegetarian meal ready in 30 minutes.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 540 kcal
Course: Main Course, Dinner
Cuisine: Indian

Ingredients

  • 2 tablespoons canola oil grapeseed oil, or coconut oil
  • 1 yellow onion diced, large
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper ground
  • 1 bay leaf
  • 2 teaspoons garam masala or an additional 1 to 2 teaspoons curry powder
  • 2 teaspoons curry powder
  • ¼ teaspoon cayenne pepper reduce to 1/8 teaspoon if sensitive to spice
  • 3 cloves garlic chopped
  • 1 tablespoon ginger from about a 1-inch piece of ginger, fresh, minced
  • 1 crushed tomatoes 14.5-ounce) can
  • 2 chickpeas reduced sodium, rinsed and drained, (15-ounce) cans
  • 1 coconut milk use regular, not lite, 13.5-ounce) can
  • 10 ounces peas no need to thaw, optional, frozen
  • 1 tablespoon lime juice freshly squeezed, or lemon juice
  • brown rice for serving (see Instant Pot Brown Rice, prepared
  • cilantro for serving, chopped, fresh
  • naan bread warmed; optional for serving, homemade

Instructions

    Cup of Yum
  1. In a large, deep pot such as a Dutch oven, heat the oil over medium-low. Once it’s hot, add the onion, salt, and pepper. Cook, stirring occasionally, until the onions are softened and browned, about 10 to 15 minutes. Adjust the heat as needed so that the onions brown but do not burn.
  2. Stir in the bay leaf, garam masala, curry powder, cayenne, garlic, and ginger. Cook, stirring constantly, until the spices are ultra fragrant, about 30 seconds to 1 minute.
  3. Pour in the tomatoes and stir, scraping up any bits that stuck to the bottom of the pot.
  4. Add the chickpeas and coconut milk.
  5. Stir, bring to a boil, then reduce heat and simmer for 10 minutes, stirring from time to time and scraping a wooden spoon along the bottom of the pot to keep the curry from sticking.
  6. Add the peas and stir to warm through.
  7. Taste and adjust the seasoning as desired (I add a pinch or two more of salt). Fish out and discard the bay leaf. Serve hot over prepared rice with a big handful of chopped fresh cilantro, and warm naan.

Notes

  • TO STORE: Refrigerate curry in an airtight storage container for up to 5 days.
  • TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: You can freeze chickpea curry. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Serving 1 (of 4) Calories 540kcal (27%) Carbohydrates 55g (18%) Protein 18g (36%) Fat 31g (48%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 6g (30%) Trans Fat 0.03g (2%) Sodium 744mg (31%) Potassium 1075mg (23%) Fiber 15g (60%) Sugar 15g (30%) Vitamin A 859IU (17%) Vitamin C 44mg (49%) Calcium 139mg (14%) Iron 9mg (50%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 540

% Daily Value*

Serving 1 (of 4)
Calories 540kcal 27%
Carbohydrates 55g 18%
Protein 18g 36%
Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 0.03g 2%
Sodium 744mg 31%
Potassium 1075mg 23%
Fiber 15g 60%
Sugar 15g 30%
Vitamin A 859IU 17%
Vitamin C 44mg 49%
Calcium 139mg 14%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.