Description
This Chickpea Curry recipe is a flavorful and comforting dish made with tender chickpeas simmered in a rich coconut milk and tomato base, infused with aromatic spices like cumin, curry powder, and garam masala. Enhanced with fresh spinach and lime juice, it’s a hearty, vegan-friendly meal perfect for serving with rice or naan.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 1 teaspoon whole cumin seeds
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon sea salt
- 1 (14.5-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 2 garlic cloves, grated
- 1 teaspoon grated fresh ginger
- 3 cups cooked chickpeas, drained and rinsed
- ¼ cup water, plus more as needed
- 1 tablespoon fresh lime juice
- 4 cups fresh spinach
- Chopped fresh cilantro, for garnish
For Serving
- Cooked rice
- Naan bread
Instructions
- Heat the oil and soften the onion: Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 8 minutes until the onion becomes soft and translucent.
- Add spices and toast: Stir in the whole cumin seeds, curry powder, garam masala, and sea salt. Cook for 1 minute, stirring continuously to release the fragrant aromas of the spices.
- Add liquids and chickpeas to simmer: Pour in the crushed tomatoes, full-fat coconut milk, grated garlic, grated ginger, and the cooked chickpeas. Mix everything well and let it simmer on medium-low heat, stirring occasionally, for 20 to 25 minutes until the curry thickens. Add the ¼ cup water and more as needed to achieve a saucy consistency.
- Finish with lime and spinach: Remove the skillet from heat and stir in fresh lime juice and the fresh spinach until the spinach is wilted. Adjust seasoning as needed. Garnish with chopped cilantro.
- Serve: Serve the chickpea curry hot with cooked rice and/or naan bread on the side.
Notes
- You can substitute chickpeas with canned or freshly cooked lentils for variation.
- For a spicier curry, add chopped green chilies or a pinch of cayenne pepper when adding spices.
- Leftover curry keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Use low-fat coconut milk for a lighter version, but note this may affect the creaminess.
- For gluten-free, ensure the naan bread is gluten-free or omit it.
Keywords: chickpea curry, vegan curry, coconut milk curry, Indian chickpea recipe, easy curry, healthy dinner, vegetarian main dish