4.9 from 222 votes
Easy Chickpea Curry
This one-pan chickpea curry is one of my favorite vegetarian dinners when I need something tasty on the fly. It's easy to make, filled with bold Indian-inspired flavors and can be enjoyed in endless ways throughout the week. Watch the video below to see how I make this in my kitchen!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 servings
Calories: 355 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 1 tablespoon coconut oil
- 1 large medium yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon grated peeled fresh ginger
- 2 (15.5-ounce) cans chickpeas drained and rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tablespoons curry powder or more to taste
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 bunch cilantro roughly chopped and more for garnish
- 1 lime juiced (about 2 tablespoons)
For serving
- cooked rice
- Lime slices
Instructions
- Cook the aromatics. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.
- Make the curry. Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.
- Add the finishing touches. Turn off the heat and stir in the cilantro and lime juice. Serve the curry over rice, and garnish with more cilantro and lime wedges.
Cup of Yum
Notes
- To store in the fridge: Store any leftovers in containers for 4 to 5 days.
- To freeze for later: Let the curry cool before storing it in containers. You can store this in the freezer for up to 3 months.
- For reheating: When ready to enjoy, let it thaw overnight in the fridge and reheat the next day in the microwave or back on the stovetop. If the curry has thickened up a bit too much, you can always add more broth or coconut milk to thin it back down.
- This isn't an overly "hot" spicy recipe, just flavorful. If you'd like to add a little bit more heat, feel free to finely dice one small chili pepper and saute it along with the onion.
Nutrition Information
Serving
1cup
Calories
355kcal
(18%)
Carbohydrates
32g
(11%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
953mg
(40%)
Potassium
521mg
(15%)
Fiber
9g
(36%)
Sugar
1g
(2%)
Vitamin A
170IU
(3%)
Vitamin C
8mg
(9%)
Calcium
104mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 355
% Daily Value*
| Serving | 1cup | |
| Calories | 355kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 953mg | 40% |
| Potassium | 521mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.