Description
Quick, easy, and full of flavor, this vegan chickpea curry blends creamy coconut milk with hearty chickpeas and aromatic spices for a comforting meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a pan, heat a little oil over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder and cook for 30 seconds, then add the diced tomatoes and chickpeas, stirring to combine.
- Pour in the coconut milk and bring to a simmer. Season with salt and pepper to taste and cook for about 10 minutes. Serve hot, garnished with fresh cilantro.
Notes
For an extra kick, add a pinch of red pepper flakes when cooking the onions. This curry can be served over rice or quinoa for a wholesome meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg