Chickpea Curry
This healthy, budget-friendly chickpea curry is loaded with plant-based protein and incredibly flavorful with warming curry spices. It’s a quick-cooking dish made from pantry staples, perfect served over rice.
Ingredients
- 1 medium onion
- 1 tablespoon freshly grated ginger (or 1 teaspoon dried ginger)
- 4 garlic cloves
- 1 bunch cilantro
- 1 tablespoon coconut oil (or olive oil)
- 2 (15.5 ounce) cans chickpeas
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 lime
- Basmati rice (amount as desired)
Preparation Time
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4-6
Step 1: Prepping the Ingredients
Dice the onion.
Grate the fresh ginger.
Smash and peel the garlic cloves.
Roughly chop the cilantro.
Step 2: Sautéing the Aromatics
Heat coconut oil (or olive oil) in a large sauté pan.
Add the diced onion to the pan.
Sauté the onion for 4-5 minutes, or until softened.
Add the grated ginger to the pan.
Mince the garlic cloves directly into the pan.
Sauté for another minute until fragrant.
Step 3: Adding the Chickpeas and Liquids
Drain and rinse the chickpeas.
Add the chickpeas to the pan.
Pour in the coconut milk.
Add the vegetable broth.
Step 4: Incorporating the Spices
Add the curry powder.
Add the garam masala.
Add the ground cumin.
Add the kosher salt.
Stir to combine.
Step 5: Simmering the Curry
Bring the mixture to a boil.
Reduce the heat to low and simmer for 10 minutes.
Step 6: Finishing Touches
Remove the curry from the heat.
Stir in the chopped cilantro.
Squeeze in the lime juice.
Stir to combine.
Step 7: Serving
Fluff the cooked Basmati rice.
Add a generous portion of rice to a plate or bowl.
Top with the chickpea curry and extra sauce.
Garnish with lime slices and cilantro sprigs (optional).
Step 8: Tips
For a greener curry, add chopped spinach or kale at the end of the simmering time. Store leftover curry and rice separately in airtight containers in the refrigerator for up to 5 days.
