Description
Chickpea curry is a one-pot, 30-minute meal with rich flavor and a creamy tomato sauce. Hearty, comforting, and perfect with saffron rice, naan, or paratha.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, grated
- 1 inch ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 3 cans (15 oz each) chickpeas, drained (or 4½ cups cooked chickpeas)
- 2 cups vegetable stock
- 1 can (15 oz) crushed tomatoes
- 1 can (14 oz) coconut milk (or 1 cup heavy cream / half-and-half)
- 4 cups spinach (optional)
- 1 teaspoon salt
- 2 twists black pepper
- 1 teaspoon garam masala
- 2 teaspoons sugar (optional)
- Serve with lemon or lime, fresh cilantro, basmati rice, naan, paratha, and optional yogurt/raita
Instructions
- Heat olive oil in a large skillet or Dutch oven.
- Sauté onion on medium-low for 4 minutes, stirring often.
- Add garlic, ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Toast for 1 minute, adding 2 tbsp stock if dry.
- Add chickpeas and stir for 1 minute.
- Stir in vegetable stock, crushed tomatoes, and coconut milk. Season with salt and pepper. Simmer 20 minutes until desired consistency.
- Add spinach and cook 2 minutes until wilted. Stir in garam masala and adjust salt. Add sugar if needed to balance spices.
- Serve with rice, naan, or paratha, and garnish with lemon/lime, cilantro, or yogurt.
Notes
- Substitute chickpeas with red or yellow lentils.
- Swap spinach with vegetables like pumpkin, potato, cauliflower, sweet potato, or eggplant.
- Substitute olive oil with coconut oil, mustard oil, or neutral vegetable oil.
- Spices can be adjusted; use chili powder, cayenne, or sliced chili for heat. Garam masala optional or swap with cinnamon.
- Tomatoes can be fresh, diced, or tomato puree.
- Vegetable broth can be replaced with water. Coconut milk can be light, cream, or half-and-half.
- Store in an airtight container in fridge up to 4 days, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian