Creamy Chickpea Curry Recipe

Introduction

Chickpea curry is a comforting and flavorful dish that’s both hearty and easy to prepare. This recipe combines aromatic spices with creamy coconut milk to create a delicious meal perfect for any day of the week.

Ingredients

• 2 15 oz cans chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 inch piece ginger, chopped
• 5 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1-2 tablespoons curry powder
• 1/2 teaspoon red pepper flakes
• 1 15 oz can low sodium vegetable broth or chicken broth
• 1 15 oz can coconut milk
• Salt and pepper to taste
• 3 cups cooked white rice
• Chopped cilantro for garnish

Instructions

1. Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the chopped onions and cook for about 5 minutes until soft and translucent. Add the minced garlic and chopped ginger, cooking for another 2-3 minutes to release their aromas.
2. Step 2: Stir in the ground turmeric, ground cumin, and curry powder. Cook for about one minute, allowing the spices to combine well with the oil and onions.
3. Step 3: Pour in the drained chickpeas, broth, and coconut milk. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the chickpeas to soften.
4. Step 4: Gently crush about half of the chickpeas using a potato masher, fork, or back of a wooden spoon. Be careful not to mash them into a paste; this helps to thicken the sauce while maintaining texture.
5. Step 5: Continue cooking for another 10 minutes until the sauce thickens and the chickpeas are tender. Season with salt and pepper to taste.
6. Step 6: Remove from heat and serve the curry over cooked white rice. Garnish generously with chopped cilantro for a fresh finish.

Tips & Variations

• For extra heat, add a diced chili pepper or increase the red pepper flakes.
• Try swapping white rice for brown rice or quinoa for a different texture and added nutrition.
• Add spinach or kale towards the end of cooking for a boost of greens.
• Use garam masala instead of curry powder for a different spice blend.

Storage

Store leftover chickpea curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken during storage; if so, stir in a splash of water or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas thoroughly before using. This will increase preparation time but can add a fresher texture.

Is this recipe vegan?

It is vegan if you use vegetable broth. Using chicken broth will make it non-vegan.

Creamy Chickpea Curry Recipe

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★★★★★

4.8 from 109 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A flavorful and creamy Chickpea Curry made with aromatic spices, coconut milk, and tender chickpeas simmered to perfection. This comforting dish is served over fluffy white rice and garnished with fresh cilantro, making it a perfect vegetarian and vegan-friendly meal for any day of the week.

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Ingredients

Scale 1x2x3x

Chickpea Curry

• 2 15 oz cans chickpeas, drained and rinsed
• 2 Tablespoons olive oil
• 1 cup finely chopped onion
• 2 inch piece ginger, chopped
• 5 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1–2 Tablespoons curry powder
• 1/2 teaspoon red pepper flakes
• 1 15 oz can low sodium vegetable broth (or chicken broth)
• 1 15 oz can coconut milk
• Salt & Pepper to taste

To Serve

• 3 cups cooked white rice
• Chopped cilantro for garnish

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Instructions

1. Sauté Onions, Garlic, and Ginger: In a large skillet, heat olive oil over medium-high heat. Add the finely chopped onions and cook for about 5 minutes until they become soft and translucent. Then add the minced garlic and chopped ginger and continue cooking for another 2 to 3 minutes, allowing the flavors to meld.
2. Add Spices: Stir in the ground turmeric, ground cumin, curry powder, and red pepper flakes. Cook for about one minute, mixing well so the spices combine with the oil and onions, releasing their fragrant aromas.
3. Add Liquids and Chickpeas: Pour in the drained chickpeas, vegetable broth, and coconut milk into the skillet. Bring the mixture to a simmer, then cook for about 10 minutes, allowing the chickpeas to soften and the flavors to blend.
4. Mash Chickpeas: Using a potato masher, large fork, or the back of a wooden spoon, gently crush about half of the chickpeas to thicken the sauce. Be careful not to mash them into a paste; just enough to enhance the texture.
5. Simmer and Thicken Sauce: Continue cooking the chickpea curry for another 10 minutes until the sauce has thickened nicely and the chickpeas are tender.
6. Serve: Remove the skillet from heat. Serve the chickpea curry hot over cooked white rice and garnish generously with chopped cilantro for a fresh finish.

Notes

• You can adjust the curry powder amount to suit your spice preference; start with 1 tablespoon and add more for extra heat.
• For a gluten-free option, ensure the broth used is gluten-free.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
• To add protein, consider mixing in cooked tofu or paneer before serving.
• If you prefer a thicker curry, reduce the broth quantity or simmer longer to evaporate excess liquid.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: chickpea curry, vegetarian curry, vegan chickpea recipe, coconut milk curry, easy Indian curry, healthy chickpea dish