Chickpea Curry
The best Chickpea Curry recipe is a wholesome, one-pot meal loaded with hearty chickpeas, fresh vegetables, and aromatic spices. Naturally gluten-free, vegan, and plant-based, it’s a nourishing dinner you can feel good about!
Servings: 5
Calories: 271kcal
Cost: 15
Ingredients
- 2 Tablespoons coconut oil , or vegetable oil
- 1 large onion , diced
- Pinch baking soda (to carmelize onions quickly)
- 4-5 cloves garlic , minced
- 2 Tablespoons fresh minced ginger
- 1 teaspoon whole cumin seeds
- 1 teaspoon mustard seed
- 1/2 teaspoon crushed red pepper flakes
- 2 Tablespoons tomato paste
- 2 14 oz cans diced fire-roasted tomatoes , or regular diced tomatoes
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon Sea salt , or more to taste
- 2 16 oz cans chickpeas , drained and rinsed
- 1 teaspoon cornstarch
- 1 13.5 oz can unsweetened coconut milk
- 1 1/2 cups chopped fresh cilantro
- fresh lime juice , of one lime
Serve with:
- Hot cooked basmati rice , for serving
- Naan
- Raita or Tzatziki , optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).2 Tablespoons coconut oil, 1 large onion, Pinch baking soda
- Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.4-5 cloves garlic, 2 Tablespoons fresh minced ginger, 1 teaspoon whole cumin seeds, 1 teaspoon mustard seed, 1/2 teaspoon crushed red pepper flakes, 2 Tablespoons tomato paste
- Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.2 14 oz cans diced fire-roasted tomatoes, 2 teaspoons ground coriander, 2 teaspoons garam masala, 1 teaspoon turmeric, ½ teaspoon Sea salt, 2 16 oz cans chickpeas
- Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes. Taste curry and adjust seasonings as desired, if needed. Squeeze fresh lime juice on top.1 teaspoon cornstarch, 1 13.5 oz can unsweetened coconut milk
- Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.1 1/2 cups chopped fresh cilantro, fresh lime juice
Video
Notes
To Add More Veggies: Add 2-3 cups of any of the following: baby spinach, chopped kale, chopped cauliflower, halved snap peas, sweet potatoes, or bell pepper slices– added at the same time as diced tomatoes
Make Ahead Instructions: This easy chickpea curry is great to make ahead of time and just reheat. Keep rice and curry in separate containers in the fridge for up to 5 days.
Freezing Instructions: Portion into a freezer safe container or bag and store in the freezer for up to 2 months.
Nutrition
Calories: 271kcal | Carbohydrates: 11g | Protein: 3g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 305mg | Potassium: 396mg | Fiber: 3g | Sugar: 5g | Vitamin A: 488IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg
Recipe Link
Recipe Video
