Easy Chickpea Curry
This one-pan chickpea curry is one of my favorite vegetarian dinners when I need something tasty on the fly. It's easy to make, filled with bold Indian-inspired flavors and can be enjoyed in endless ways throughout the week. Watch the video below to see how I make this in my kitchen!
Servings: 5 servings
Equipment
- Le Creuset Braiser My go-to pan for SO many dishes!
Ingredients
- 1 tablespoon coconut oil
- 1 large medium yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon grated peeled fresh ginger
- 2 (15.5-ounce) cans chickpeas drained and rinsed
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 2 tablespoons curry powder or more to taste
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 bunch cilantro roughly chopped and more for garnish
- 1 lime juiced (about 2 tablespoons)
For serving
- cooked rice
- lime slices
Instructions
- Cook the aromatics. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened. Add the garlic and ginger and stir together for another minute, until fragrant.
- Make the curry. Add the chickpeas, coconut milk, broth, curry powder, garam masala, cumin, and salt. Stir everything together, bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, so that the flavors can meld.
- Add the finishing touches. Turn off the heat and stir in the cilantro and lime juice. Serve the curry over rice, and garnish with more cilantro and lime wedges.
Video
Notes
- To store in the fridge: Store any leftovers in containers for 4 to 5 days.
- To freeze for later: Let the curry cool before storing it in containers. You can store this in the freezer for up to 3 months.
- For reheating: When ready to enjoy, let it thaw overnight in the fridge and reheat the next day in the microwave or back on the stovetop. If the curry has thickened up a bit too much, you can always add more broth or coconut milk to thin it back down.
- This isn't an overly "hot" spicy recipe, just flavorful. If you'd like to add a little bit more heat, feel free to finely dice one small chili pepper and saute it along with the onion.
Nutrition
Serving: 1cup | Calories: 355kcal | Carbohydrates: 32g | Protein: 11g | Fat: 23g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 953mg | Potassium: 521mg | Fiber: 9g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 6mg