Chickpea Curry
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
540 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chickpea Curry
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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.
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Ingredients
- 2 tablespoons canola oil grapeseed oil, or coconut oil
- 1 large yellow onion diced
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 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 minced fresh ginger from about a 1-inch piece of ginger
- 1 (14.5-ounce) can crushed tomatoes
- 2 (15-ounce) cans reduced sodium chickpeas, rinsed and drained
- 1 (13.5-ounce) can coconut milk use regular, not lite
- 10 ounces frozen peas no need to thaw, optional
- 1 tablespoon freshly squeezed lime juice or lemon juice
- Prepared brown rice for serving (see Instant Pot Brown Rice)
- chopped fresh cilantro for serving
- homemade naan warmed; optional for serving
Instructions
- 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.
- 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.
- Pour in the tomatoes and stir, scraping up any bits that stuck to the bottom of the pot.
- Add the chickpeas and coconut milk.
- 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.
- Add the peas and stir to warm through.
- 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
Show Details
Serving
1 (of 4)
Calories
540kcal
(27%)
Carbohydrates
55g
(18%)
Protein
18g
(36%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.03g
Sodium
744mg
(31%)
Potassium
1075mg
(31%)
Fiber
15g
(60%)
Sugar
15g
(30%)
Vitamin A
859IU
(17%)
Vitamin C
44mg
(49%)
Calcium
139mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 540 kcal
% 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.
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