Description
A simple, flavorful, and spicy curry made with chickpeas and coconut milk.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper (adjust for spice level)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1/2 cup vegetable broth
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly.
- Pour in the diced tomatoes and coconut milk. Bring the mixture to a simmer.
- Add the rinsed chickpeas and vegetable broth. Stir well.
- Reduce the heat to low, cover, and let the curry simmer for 15 minutes, allowing the flavors to meld.
- Season with salt to your taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra heat, add a chopped green chili with the onions.
- Serve this curry over basmati rice or with naan bread.
- If you prefer a thicker curry, simmer uncovered for an extra 5-10 minutes.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 25
- Saturated Fat: 18
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: vegan, chickpea, curry, spicy, coconut milk, Indian, vegetarian, legume