Vegetarian Free recipe

Chickpea Curry

Chickpea Curry is vegetable-forward done right -- a creamy, spiced chickpea and tomato curry. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 5 min Cook: 30 min Total: 35 min

35Minutes

4Servings

4.5Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

2 cans chickpeas, drained
3 tbsp oil
1 onion diced
4 cloves garlic minced
1 tbsp ginger minced
2 tbsp curry powder
1 tsp cumin
1 can (14 oz) crushed tomatoes
1 can coconut milk
2 cups spinach
salt
rice to serve

Estimated Nutrition (per serving)

160Calories

4gFat

24gCarbs

8gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oil in a pot over medium. Cook the onion 5 minutes until soft, then add the garlic, ginger, curry powder, and cumin for 1 minute until fragrant.
Step 2
Stir in the crushed tomatoes and cook 3 minutes.
Step 3
Add the chickpeas and coconut milk and simmer 15 minutes until thick and creamy.
Step 4
Stir in the spinach and cook 2 minutes until wilted.
Step 5
Season with salt.
Step 6
Serve over rice with naan on the side.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking