Description
A simple and flavorful chickpea curry served with fluffy rice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds until fragrant.
- Add chickpeas, diced tomatoes, vegetable broth, and coconut milk. Bring to a simmer.
- Reduce heat and simmer for 10-15 minutes, allowing flavors to meld. Season with salt and pepper.
- Serve hot over cooked rice.
Notes
- For a spicier curry, add more cayenne pepper.
- You can add other vegetables like spinach or bell peppers.
- Adjust coconut milk for a creamier curry.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup curry with 1/2 cup rice
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea curry, rice, vegetarian curry, easy curry, Indian food