Easy Coconut Chickpea Curry
This Easy Coconut Chickpea Curry is a creamy, flavorful, and vegan-friendly dish made with coconut milk, canned chickpeas, and a fragrant blend of spices like garam masala, cumin, and turmeric. This Indian-inspired curry simmers to perfection, allowing its rich flavors to develop through a simple and hands-off process. Serve it with rice or naan for a comforting and satisfying meal!
Servings: 3
Equipment
- Sauté Pan or a medium-sized pot
Ingredients
Spice Mix
- 2 teaspoon Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Kashmiri Chili or substitute with 3/4 tsp paprika and 1/4 tsp cayenne
- 1/2 teaspoon Kosher Salt adjust to taste
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Coriander
Other Ingredients
- 1 tablespoon Ghee or neutral oil of choice
- 1/2 Yellow Onion chopped
- 3 cloves Garlic minced or grated (or use 3 frozen cubes from Trader Joe's)
- 2 teaspoon Ginger grated (or use 2 frozen cubes from Trader Joe's)
- 3 tablespoon Tomato Paste
- 1 cup Water
- 1 can Full Fat Coconut Milk I used a 13.5 oz can
- 1 can Chickpeas drained and rinsed (I used a 15.5 oz can)
- 1 tablespoon Lemon Juice more to serve
- Fresh Cilantro optional to serve
Instructions
- In a small bowl, combine the garam masala, cumin, turmeric, kosher salt, black pepper, cinnamon, ground cloves, coriander, and Kashmiri chili (or paprika and cayenne). Set aside.
- Heat ghee in a high-rimmed sauté pan or pot over medium heat. Add the chopped yellow onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic, ginger, and prepared spice mix. Cook, stirring often, for 2 minutes until fragrant.
- Mix in the tomato paste and cook for another 2 minutes, allowing it to darken slightly in color.
- Pour in 1 cup of water and the can of coconut milk. Stir until well combined, then bring to a simmer. Let it simmer for 5 minutes to allow the flavors to meld. Taste and adjust with additional kosher salt as needed.
- Stir in the drained and rinsed canned chickpeas. Continue simmering on low to medium-low heat for 25 minutes to allow the flavors to develop and the chickpeas to become tender.
- Squeeze fresh lemon juice into the curry, then divide among bowls. Optionally, sprinkle with fresh cilantro. Serve with basmati rice or naan.
Nutrition
Calories: 336kcal | Carbohydrates: 12g | Protein: 4g | Fat: 33g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 550mg | Potassium: 541mg | Fiber: 2g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 6mg
