Chikpea Curry Recipe
This Chickpea Curry Recipe is a flavorful and satisfying vegetarian dish that is perfect for a hearty weeknight meal. Made with dried chickpeas that are soaked overnight and simmered with a blend of spices, including cumin, coriander, turmeric, and chili powder, this curry is both nutritious and delicious.
Category
Dinner
Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Calories
285
Author:
Linda Decann
The addition of coconut milk gives the dish a rich and creamy texture that is sure to please. This recipe is easy to make and can be on your table in just over an hour. Serve it with rice or naan bread for a complete and satisfying meal.
Ingredients
1 cup dried chickpeas, soaked overnight
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch ginger, grated
1 medium tomato, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
-
1 teaspoon ground turmeric
-
1 teaspoon chili powder
Salt, to taste
1 cup water
1 cup coconut milk
Fresh cilantro, chopped (for garnish)
Directions
In a large saucepan, heat the oil over medium heat.
Add the onions, garlic, and ginger and cook until the onions are soft and translucent, about 5 minutes.
Add the chopped tomatoes and cook until they have softened, about 5 minutes.
Stir in the spices (cumin, coriander, turmeric, chili powder) and cook for 2-3 minutes until fragrant.
Drain the soaked chickpeas and add them to the pan along with 1 cup of water.
Increase heat to high and bring the mixture to a boil.
Reduce heat to medium-low, cover the pan and let simmer for 25-30 minutes until the chickpeas are soft.
Stir in the coconut milk and let simmer for another 5 minutes until heated through
Season with salt to taste.
Serve the chickpea curry hot, garnished with fresh cilantro.
Enjoy your delicious and flavorful chickpea curry!
Recipe Note
- Soaking the chickpeas overnight will help them cook faster and become tender. If you forget to soak them, you can also use canned chickpeas but they will not need as long to cook.
- Adjust the heat level by using more or less chili powder, depending on your preference.
- Feel free to substitute coconut milk with any other type of milk or cream if desired.
- Serve the chickpea curry with rice, naan bread, or any other type of grain for a complete meal.
- For added protein, you can add diced potatoes, carrots, or bell peppers to the curry.
- This recipe can also be made in a slow cooker or Instant Pot for added convenience. Simply add all ingredients and cook on low for 4-6 hours or high for 2-3 hours.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a saucepan on the stove or in the microwave.
Nutrition
Nutrition
- Serving Size
- 1 Cup
- per serving
- Calories
- 285
- Fat
- 11 grams
- 17%
- Saturated Fat
- 5 grams
- 25%
- Trans Fat
- 0 grams
- 0%
- Cholesterol
- 0 milligrams
- 0%
- Sodium
- 208 milligrams
- 9%
- Carbs
- 40 grams
- 13%
- Fiber
- 8 grams
- 32%
- Sugar
- 7 grams
- Protein
- 11 grams
- 22%
