Description
This Chickpea Coconut Curry is a delightful and flavorful dish, perfect for a quick weeknight dinner. It’s vegetarian, hearty, and infused with aromatic spices.
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/4 cup water (optional, to adjust thickness)
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add onions and sauté until translucent.
- Add garlic and ginger. Cook for 1 minute until fragrant.
- Add cumin, coriander, turmeric, garam masala, paprika, and chili powder. Stir for 1-2 minutes to toast the spices.
- Pour in the crushed tomatoes. Simmer for 5-7 minutes until the sauce thickens.
- Add chickpeas, salt, pepper, and water if needed. Simmer for 10-15 minutes uncovered.
- Stir in lemon juice. Taste and adjust seasoning. Garnish with cilantro and serve.
Notes
- This curry can be adjusted for thickness by adding more or less water.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg