Chickpea Curry Recipe
One-skillet chickpea curry with curry powder, paprika, coriander, coconut milk, and tomatoes. Vegan-friendly! Serve with basmati rice or warm naan.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) canned diced tomatoes no salt added
- 1 (15-ounce) can coconut milk
- 2 (15-ounce) can chickpeas rinsed and drained
- Cooked basmati rice or naan for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook for 5 minutes, until the onions become soft and fragrant.
- Add the curry powder, paprika, coriander, salt, and pepper. Stir constantly for 30 seconds to bloom the spices.
- Pour in the diced tomatoes, stir well and simmer for 5 minutes, until thickened and deepened in color.
- Stir in the coconut milk until smooth and creamy.
- Add the chickpeas and reduce the heat to low. Simmer uncovered for about 25 minutes, stirring occasionally, until the sauce coats the chickpeas.
- Serve warm over basmati rice or with naan.
Notes
My Top Tip: Taste it at the end, not just at the beginning. Depending on the canned tomatoes and coconut milk, it may need a little more salt once everything has simmered together.
Storage: Store leftover chickpea curry in an airtight container in the fridge. They'll keep for up to 5 days. Reheat in the microwave or on the stove until warmed through.
Freezing: Store the chickpea curry in a freezer-safe bag. It'll keep for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stove until warmed through.
Nutrition
Serving: 1.5cups | Calories: 510kcal | Carbohydrates: 45g | Protein: 15g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 788mg | Potassium: 332mg | Fiber: 11g | Sugar: 7g | Vitamin A: 509IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 27mg
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