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Easy Chickpea Curry

A quick and flavorful chickpea curry made with creamy coconut milk and aromatic spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed Rinsing enhances flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • to taste salt and pepper Adjust according to preference.
  • 2 tablespoons olive oil For sautéing.
  • to garnish fresh cilantro Optional for topping.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and cook for about 3-4 minutes, or until translucent.
  3. Toss in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Sprinkle the curry powder over the sautéed onions and garlic, stirring well for about 30 seconds.
  2. Add the drained chickpeas to the pan and mix thoroughly.
  3. Slowly pour in the coconut milk, stirring to combine and let simmer for about 10 minutes.
  4. Adjust seasoning with salt and pepper to taste.
  5. Remove from heat, garnish with fresh cilantro, and serve warm over rice or with naan.

Notes

For variations, try adding different veggies like spinach or sweet potatoes. Store in an airtight container for 3-4 days in the refrigerator or freeze for up to a month.