Description
A quick and creamy chickpea curry that’s vegan and comforting, perfect for dinner.
Ingredients
Scale
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- Juice of 1 lime
- Salt to taste
- Optional: 1 teaspoon sugar
Instructions
- Heat oil in a skillet over medium heat. Add chopped onions and sauté until softened.
- Add minced garlic and ginger, cooking until fragrant.
- Sprinkle in turmeric, cumin, and paprika, letting the spices toast.
- Pour in diced tomatoes, then add chickpeas.
- Stir in coconut milk and bring to a simmer.
- Let curry simmer for about 15 minutes, then add lime juice and sugar if desired.
- Serve over rice or with naan, and enjoy!
Notes
Let onions soften for a sweeter base and toast spices for maximum flavor. Adjust seasonings as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, chickpea, curry, easy dinner, plant-based