Description
A flavorful and aromatic chickpea curry with a blend of traditional spices, simmered in a rich tomato and coconut milk sauce. This vegan dish is perfect for a comforting weeknight meal and garnished with fresh cilantro for added freshness.
Ingredients
Scale
Spices and Aromatics
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
Liquids and Canned Goods
- 1 can (400g) diced tomatoes
- 1 can (400g) coconut milk
- 2 cans (400g each) chickpeas, drained and rinsed
Seasonings and Garnish
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the oil: Heat olive oil in a large pan over medium heat to prepare the base for the curry.
- Sauté onions: Add diced onion and sauté until translucent, approximately 5 minutes, to develop sweetness and depth.
- Add garlic and ginger: Stir in minced garlic and grated fresh ginger, cooking for about 1 more minute until fragrant.
- Toast spices: Mix in curry powder, ground cumin, turmeric, and optional cayenne pepper, cooking for 1-2 minutes to release their full flavors.
- Add liquids: Pour in diced tomatoes and coconut milk; stir well to combine all ingredients evenly.
- Simmer the chickpeas: Add drained and rinsed chickpeas, bring the curry to a gentle simmer, and cook uncovered for 15–20 minutes, stirring occasionally to avoid sticking.
- Season and taste: Season with salt and pepper according to your preference.
- Garnish and serve: Sprinkle with fresh cilantro before serving to add freshness and color to the dish.
Notes
- Optional cayenne pepper can be adjusted or omitted based on your preferred spice level.
- This curry tastes even better the next day after flavors meld.
- Serve with rice or flatbreads to make it a complete meal.
- Leftovers store well in the refrigerator for up to 3 days.
- For added texture, consider topping with toasted nuts or seeds.
