Chickpea Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 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
Description
The recipe begins with caramelizing onions using a pinch of baking soda for quicker browning, which deepens the flavor. Garlic, ginger, mustard seeds, cumin seeds, and red pepper flakes are sautéed to release their aromas before adding tomato paste and diced tomatoes, along with ground coriander, garam masala, turmeric, and salt to build complex layers of spice. Chickpeas add protein and texture, simmered in a coconut milk mixture thickened with cornstarch, creating a creamy curry base. Fresh lime juice and chopped cilantro finish the dish, brightening the heady spice mix. Pairing the curry with basmati rice and naan rounds out the meal with fragrant grains and soft bread.
The curry benefits from slow cooking to develop flavor and can be adjusted with added vegetables or spice levels. It also stores well for reheating or freezing.
Ingredients
- 2 Tablespoons coconut oil , or vegetable oil
- 1 onion diced, large
- Pinch baking soda (to carmelize onions quickly)
- 4-5 cloves garlic , minced
- 2 Tablespoons ginger fresh, minced
- 1 teaspoon cumin seeds whole
- 1 teaspoon mustard seed
- 1/2 teaspoon red pepper flakes crushed
- 2 Tablespoons tomato paste
- 2 oz cans tomato or regular diced tomatoes, fire-roasted, diced
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon Turmeric
- ½ teaspoon salt or more to taste, sea salt
- 2 oz cans chickpeas , drained and rinsed
- 1 teaspoon cornstarch
- 1 .5 oz can coconut milk unsweetened
- 1 1/2 cups cilantro chopped, fresh
- lime juice of one lime, fresh
Serve with:
- basmati rice for serving, hot cooked
- Naan
- Raita optional, or tzatziki
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
- Add 2 to 3 cups of vegetables like baby spinach, kale, cauliflower, snap peas, sweet potatoes, or bell peppers when adding diced tomatoes to increase nutrition and variety.
- This curry can be made ahead and refrigerated for up to 5 days; store rice separately.
- For freezing, portion into suitable containers and store up to 2 months for convenient meals.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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