Vegetarian Chickpea Curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil or coconut oil
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional for spice)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan bread, for serving
Instructions
- Heat olive oil or coconut oil in a large skillet or saucepan over medium heat.
- Add diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder, cumin, coriander, turmeric, and cayenne (if using). Stir to toast the spices for 30 seconds.
- Add diced tomatoes and cook for 2-3 minutes to let the flavors combine.
- Pour in the coconut milk and stir until smooth. Bring to a gentle simmer.
- Add the chickpeas and let the curry simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors develop.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Serve hot with basmati rice or warm naan bread.
Tips & Variations
- Add fresh spinach or kale during the last 5 minutes of cooking for added nutrients.
- Make it spicy by adding fresh chopped chili peppers or extra cayenne.
- For a creamier texture, mash some of the chickpeas directly in the pan.
Why This Easy Recipe Works
This Vegetarian Chickpea Curry is hearty, flavorful, and ready in under 40 minutes. Packed with protein-rich chickpeas and aromatic spices, it’s one of the best easy recipes for a comforting, meatless meal that satisfies everyone at the table.
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