Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional, for a smoky kick)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- Steamed rice or warm naan bread (for serving)
Instructions
- Heat a large skillet or saucepan over medium heat. Add the coconut oil, allowing it to melt and coat the pan. Add the chopped onion and sauté until golden and soft, about 5 minutes. Stir frequently to prevent burning. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle in the curry powder, cumin, coriander, turmeric, and paprika. Stir the spices with the onion mixture for 1-2 minutes to toast them and enhance their flavors.
- Pour in the diced tomatoes and stir to combine. Allow the tomatoes to simmer for 3-4 minutes to soften and meld with the spices. Add the coconut milk and stir to create a creamy, rich base for the curry.
- Once the curry base comes to a gentle simmer, add the chickpeas. Stir well to coat them in the flavorful sauce. Reduce the heat to low, cover the skillet, and let the curry simmer for 10 minutes to allow the chickpeas to absorb the spices fully.
- Taste the curry and adjust the seasoning. Add salt, black pepper, or chili flakes to taste. Stir well and serve hot.
- Optional: Garnish with fresh cilantro and a squeeze of lemon juice. Serve with steamed rice or naan bread.
Notes
- Use fresh spices for the best flavor, as older spices lose potency.
- Full-fat coconut milk creates a creamier curry, while light coconut milk reduces calories.
- For more spice, add extra red chili flakes or a chopped green chili. To make it milder, skip the chili options.
- The curry tastes even better the next day, perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
