Easy Chickpea Curry
This vibrant vegan chickpea curry features tender chickpeas simmered in a rich and creamy coconut milk base with aromatic spices and diced tomatoes. Served alongside fluffy white rice and fresh cilantro, this healthy and flavorful dish is a perfect weeknight meal.
Price per Serving
Instructions
- 1
Heat olive oil (2 tbsp) in a large saucepan over medium heat. Add onion, chopped (1 medium) and cook for minutes (5) until softened.
- 2
Stir in garlic, minced (3 cloves) and ginger, grated (1 tbsp). Cook for minutes (2) until fragrant.
- 3
Add curry powder (2 tbsp), ground turmeric (1 tsp), and chilli powder (0.5 tsp). Cook for minute (1), stirring constantly, until spices are fragrant.
- 4
Pour in chopped tomatoes, canned (400 g), chickpeas, drained and rinsed (2 cans), coconut milk (400 ml), and vegetable broth (2 cups). Season with salt (0.5 tsp) and black pepper, ground (0.25 tsp). Bring to a simmer, then reduce heat, cover, and cook for minutes (10), allowing the flavors to meld.
- 5
Remove lid and let it simmer for another 5-10 minutes if you prefer a thicker curry. Taste and adjust seasonings as needed.
- 6
Garnish with fresh cilantro, chopped (0.25 cup) and serve hot with white rice, cooked (4 cups).
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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