Description
A rich and velvety curry made with chickpeas and coconut milk, perfect for any weeknight dinner or a cozy gathering.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk (preferably full-fat)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- In a large pot over medium heat, drizzle olive oil. Sauté the chopped onion for about 5 minutes until translucent.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder, cumin, and turmeric; toast for 30 seconds.
- Incorporate drained chickpeas and coconut milk, stir, and bring to a gentle simmer for 2-3 minutes.
- Season with salt and pepper; let the curry cook for 15-20 minutes until slightly thickened.
- Remove from heat, garnish with cilantro, and serve over rice or with naan.
Notes
For added creaminess, consider adding lime juice before serving. Store leftovers in airtight containers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea, curry, vegan, coconut milk, comfort food
