Description
This Chickpea Curry is a vibrant and hearty dish featuring cooked chickpeas simmered in a rich and creamy tomato and coconut milk sauce, accented with aromatic spices like cumin, curry powder, and garam masala. Enhanced with fresh spinach and lime juice for brightness, this curry is perfect served with rice or naan for a comforting and flavorful meal.
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 Sauté Onion: Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for about 8 minutes or until the onion is softened and translucent.
- Add Spices: Stir in the cumin seeds, curry powder, garam masala, and sea salt. Cook while stirring for 1 minute or until the spices release their aroma.
- Simmer with Main Ingredients: Add crushed tomatoes, coconut milk, grated garlic, grated ginger, and cooked chickpeas to the skillet. Stir to combine all ingredients thoroughly. Let the mixture simmer, stirring occasionally, for 20 to 25 minutes until it thickens into a rich curry. Add ¼ cup water and more as needed to adjust the sauce to a nice, saucy consistency.
- Finish with Lime and Spinach: Remove the skillet from heat. Stir in the fresh lime juice and fresh spinach until the spinach wilts from the residual heat. Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro.
- Serve: Serve the chickpea curry hot alongside cooked rice and naan bread for a complete meal.
Notes
- You can substitute fresh tomatoes for canned if preferred, but cooking time might increase.
- Adjust the water quantity to reach your preferred curry thickness.
- For a spicier curry, add chili powder or fresh chilies along with the spices.
- This curry stores well in the refrigerator for up to 3 days and also freezes well.
- Use fresh spinach just before removing from heat to maintain its bright color and texture.
Keywords: chickpea curry, vegan curry, Indian chickpea recipe, coconut milk curry, easy vegetarian dinner