Chickpea Curry is the perfect comforting meal for busy weeknights! This dish combines tender chickpeas, aromatic spices, creamy coconut milk, and vibrant vegetables for a flavor-packed vegan dish that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Chickpea Curry Recipe
- Ingredients for Chickpea Curry
- How to Make Chickpea Curry
- Tips for Making Chickpea Curry
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these Chickpea Curry related recipes next!
- Easy Chickpea Salad Recipe
- Spicy Chickpea Tacos
- Chickpea Stew Recipe
- Chickpea Coconut Curry
Chickpea Curry Recipe
- Perfect for Busy Weeknights. This chickpea curry is great for those busy nights when you want a hot meal but you don’t have much time to throw it together. It’s basically a one-pot meal – and the best part is your whole family will love it!
- Rich and Flavorful. With a blend of spices including cumin and coriander, and the creaminess from coconut milk, this curry delivers a deliciously rich flavor that’s hard to resist!
Ingredients for Chickpea Curry
- Chickpeas: Canned chickpeas provide a hearty base for the curry, packed with protein and fiber.
- Coconut Milk: This adds creaminess and depth of flavor, making the curry rich and satisfying.
- Onion: Sautéed onions form a flavorful base to build upon, adding sweetness when cooked.
- Garlic and Ginger: Fresh garlic and ginger lend aromatic hints that deepen the dish’s overall flavor.
- Tomatoes: Either canned or fresh, they provide acidity that balances the richness of the coconut milk.
- Spices: Cumin, coriander, turmeric, and chili powder work together to create a robust and flavorful curry.
- Vegetable Stock: Helps to create a well-rounded liquid for the curry, enhancing the flavors.
- Spinach: Adds a pop of color and nutrition to the dish, making it even healthier.
- Cilantro: Fresh cilantro can be used for garnishing, adding a refreshing note.
How to Make Chickpea Curry
- In a large pot, heat a little oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and ginger, cooking for another minute until fragrant.
- Add canned or fresh tomatoes, cooking for 2-3 minutes until softened.
- Sprinkle in your spices: cumin, coriander, turmeric, and chili powder. Mix well and allow to toast for about a minute.
- Add the canned chickpeas and stir to coat them in the spices, cooking for another 2 minutes.
- Pour in the coconut milk and vegetable stock, bring to a simmer, and reduce to medium-low heat.
- Let the curry cook for about 15 minutes, stirring occasionally, until the sauce thickens.
- In the last few minutes, add spinach and stir until wilted. Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh cilantro, alongside rice or naan.
Tips for Making Chickpea Curry
- Use Fresh Ingredients: Fresh garlic, ginger, and herbs will elevate the taste of your curry significantly.
- Adjust Spice Level: Feel free to adjust the amount of chili powder based on your preference for heat.
- Serve with Rice or Naan: This curry pairs beautifully with steamed basmati rice or warm naan bread for a complete meal.
Make-Ahead Instructions
- Prepare the entire curry and allow it to cool before transferring it to an airtight container.
- Refrigerate for up to 3 days. You can also freeze it for longer storage.
Storing Leftovers
Store leftover chickpea curry in an airtight container in the refrigerator. It can last for up to 3 days, and the flavors improve as it sits!
Freezing Chickpea Curry
- Allow the curry to cool completely before pouring it into a freezer-safe container.
- Label and freeze for up to 3 months. Make sure to leave some space at the top for expansion.
Reheating Chickpea Curry
- Reheat in a pot over medium heat until warmed through, adding a splash of water or broth if needed.
- You can also microwave it in a microwave-safe container for quick reheating.
Serving Suggestions
FAQs
Can I make chickpea curry ahead of time?
Yes, you can prepare it and refrigerate it for up to three days, or freeze it for up to three months.
Is chickpea curry vegan?
Yes, this chickpea curry recipe is completely vegan and gluten-free!
What can I serve with chickpea curry?
It’s delicious served with rice or naan, and a side of yogurt or raita if desired.
Can I add other vegetables to it?
Absolutely! Feel free to add vegetables like bell peppers, carrots, or peas for added nutrients.
How spicy is this curry?
The spice level can be adjusted according to your tolerance; just modify the amount of chili powder used in the recipe.
Try these recipes next!
Chickpea Curry
- Total Time: 30 minutes
- Yield: 4 servings
Description
A creamy and rich Chickpea Curry that packs a flavorful punch and is easy to make for weeknight dinners.
Ingredients
- Chickpeas: Canned chickpeas provide a hearty base for the curry, packed with protein and fiber.
- Coconut Milk: This adds creaminess and depth of flavor, making the curry rich and satisfying.
- Onion: Sautéed onions form a flavorful base to build upon, adding sweetness when cooked.
- Garlic and Ginger: Fresh garlic and ginger lend aromatic hints that deepen the dish’s overall flavor.
- Tomatoes: Either canned or fresh, they provide acidity that balances the richness of the coconut milk.
- Spices: Cumin, coriander, turmeric, and chili powder work together to create a robust and flavorful curry.
- Vegetable Stock: Helps to create a well-rounded liquid for the curry, enhancing the flavors.
- Spinach: Adds a pop of color and nutrition to the dish, making it even healthier.
- Cilantro: Fresh cilantro can be used for garnishing, adding a refreshing note.
Instructions
- In a large pot, heat a little oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and ginger, cooking for another minute until fragrant.
- Add canned or fresh tomatoes, cooking for 2-3 minutes until softened.
- Sprinkle in your spices: cumin, coriander, turmeric, and chili powder. Mix well and allow to toast for about a minute.
- Add the canned chickpeas and stir to coat them in the spices, cooking for another 2 minutes.
- Pour in the coconut milk and vegetable stock, bring to a simmer, and reduce to medium-low heat.
- Let the curry cook for about 15 minutes, stirring occasionally, until the sauce thickens.
- In the last few minutes, add spinach and stir until wilted. Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh cilantro, alongside rice or naan.
Notes
- Use Fresh Ingredients: Fresh garlic, ginger, and herbs will elevate the taste of your curry significantly.
- Adjust Spice Level: Feel free to adjust the amount of chili powder based on your preference for heat.
- Serve with Rice or Naan: This curry pairs beautifully with steamed basmati rice or warm naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chickpea Curry, Vegan Curry, Quick Dinner
