Easy Chickpea Curry
User Reviews
4.9
Easy Chickpea Curry
Description
This Easy Chickpea Curry incorporates sautéed onions, garlic, and ginger as a flavorful base. Chickpeas simmered in coconut milk and vegetable broth absorb the spices, including curry powder, garam masala, and cumin, resulting in a rich yet mild curry sauce. The dish achieves a harmonious blend of spice and creaminess with a gentle heat level.
Fresh cilantro stirred in at the end adds herbal brightness, while lime juice provides acidity to balance the richness. The curry is typically served over cooked rice and garnished with more cilantro and lime slices, making it a wholesome meal suitable for vegetarian diets.
Leftovers store well refrigerated for several days or frozen for up to three months. When reheating, adding broth or coconut milk can restore the sauce's consistency if thickened. Adjusting spiciness is simple by adding fresh chili pepper during cooking to suit personal preference.
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced, large medium, yellow
- 4 garlic minced, cloves
- 1 tablespoon ginger grated peeled fresh
- 2 (15.5-ounce) cans chickpeas drained and rinsed
- 1 (13.5-ounce) can coconut milk full-fat
- 1 cup vegetable broth low-sodium
- 2 tablespoons curry powder or more to taste
- 1½ teaspoons garam masala
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1 bunch cilantro roughly chopped and more for garnish
- 1 lime juiced (about 2 tablespoons)
For serving
- rice cooked
- 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.
Notes
- Store leftovers refrigerated up to 4-5 days in airtight containers.
- Freeze cooled curry up to 3 months for longer storage and thaw overnight before reheating.
- Reheat gently in microwave or stovetop; thin with broth or coconut milk if sauce thickens too much.
- Add diced chili peppers with onions during cooking to increase spiciness if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 355 kcal
% 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.
User Reviews
Overall Rating
4.9
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