Easy Chickpea Curry
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
17 mins
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Total Time
27 mins
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Servings
6
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Calories
376 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Chickpea Curry
Description
Easy Chickpea Curry combines sautéed onion, garlic, and fresh ginger with fire-roasted tomatoes and aromatic spices including curry powder, garam masala, turmeric, and cayenne pepper. Chickpeas and coconut milk are stirred in and simmered to meld flavors and thicken the sauce. The addition of fresh spinach towards the end softens it into the curry, adding a bright green hue and subtle earthiness.
The curry balances warmth from the spices with creaminess from the coconut milk and acidity from the tomatoes. The slow simmer allows the flavors to develop fully while the chickpeas provide a hearty texture. This dish works well as a vegetarian main course, especially when served with steamed rice or naan for soaking up the sauce.
The level of heat can be adjusted by varying the cayenne pepper and curry powder amounts. Cooking until the spinach wilts thoroughly ensures freshness without overcooking. This curry is straightforward to prepare and can be customized to taste with additional spices or herbs.
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 2 teaspoons ginger grated fresh
- 28 ounces fire roasted tomatoes
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon Turmeric ground
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch cayenne pepper or more if you want it spicy
- 30 ounces chickpeas rinsed and drained, canned
- 1 cup coconut milk
- 2 cups spinach fresh
- Rice and/or naan bread, for serving
Instructions
- In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.
- Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.
- Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Sodium | 519mg | 22% |
| Potassium | 599mg | 13% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 1515IU | 30% |
| Vitamin C | 9mg | 10% |
| Calcium | 138mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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