This 30-Minute Chickpea Curry is an ideal recipe for a quick, nutritious, and flavorful meal. With its rich blend of aromatic spices and creamy coconut milk, it’s perfect for a hearty dinner. High in plant-based protein, it’s also great for meal prep, making it a versatile addition to your weekly rotation. Let’s get cooking!
Get These Ingredients Ready
- 3 tbsp olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tbsp grated fresh ginger
- 1 tbsp turmeric powder
- ½ tbsp chili powder (adjust based on your heat preference)
- 2 tbsp garam masala
- 3 cans of chickpeas (15 oz each), drained and rinsed
- 1 can coconut milk (400 ml)
- ½ cup tomato sauce
- ½ cup vegetable broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
For Tempering the Spices:
- 1 tbsp oil
- ½ tbsp cumin seeds
- ½ tbsp mustard seeds
- 5-6 fresh curry leaves
How to Make Chickpea Curry
1. Prepare the Aromatics
Heat the olive oil in a large saucepan over medium heat. Add the sliced onions and sauté for about 3 minutes, or until they become soft and translucent. Stir in the garlic, ginger, turmeric, chili powder, and bay leaf, allowing the spices to release their aromas as you cook for an additional 5 minutes.
Pro Tip: Cooking the spices in oil helps release their full flavor, adding depth to the curry.
2. Build the Base
Once the onions and spices are well combined, add the tomato sauce and sauté for 2-3 minutes, stirring continuously. The tomato base adds richness and a slight tang, which balances the creamy coconut milk later in the recipe.
3. Simmer the Curry
Pour in the vegetable broth, coconut milk, and drained chickpeas. Stir in the garam masala. Bring the mixture to a gentle simmer, allowing all the flavors to meld together. Let it cook for about 10 minutes, uncovered, so the sauce thickens slightly and the chickpeas soak up the spices.
4. Tampering the Spices
While the curry simmers, it’s time to make the tempering (tarka). In a small pan, heat the oil over high heat. Add the cumin seeds, mustard seeds, and fresh curry leaves. Be cautious, as the seeds may splatter when they hit the hot oil! Fry the spices briefly—just a few seconds—until fragrant. Then, carefully pour this mixture over the simmering curry.
Why tempering? Tempering spices in oil before adding them to the curry boosts their flavor and provides a finishing touch of complexity to the dish.
5. Final Simmer and Seasoning
After adding the tempered spices, let the curry simmer for another 5 minutes. Taste and adjust seasoning, adding salt to taste. Once everything is well incorporated and the curry has reached your desired consistency, it’s ready to serve.
Serving Suggestions
This Chickpea Curry pairs wonderfully with many side dishes. Here are a few ideas to elevate your meal:
- Basmati Rice: Classic and light, basmati rice is perfect for soaking up the delicious curry sauce.
- Quinoa: For a high-protein alternative, serve the curry with quinoa.
- Naan Bread: If you prefer bread, naan is ideal for scooping up the curry and its rich sauce.
Tips for the Best Chickpea Curry
- Adjust the heat: If you like your curry spicier, feel free to add more chili powder or even a chopped fresh chili. If you prefer it milder, reduce the amount of chili powder.
- Don’t skip tempering: The tampering (tarka) step may seem optional, but it’s what gives this dish its signature depth of flavor.
- Use canned or dried chickpeas: Canned chickpeas save time, but if you have dried chickpeas on hand, soak and cook them in advance. They’ll give the curry a heartier texture.
- Fresh curry leaves: If you can’t find fresh curry leaves, you can skip them, but they do add an extra layer of flavor. Look for them in Indian grocery stores or specialty markets.
Customizations and Variations
This chickpea curry is flexible, so feel free to experiment:
- Add vegetables: For extra nutrition, toss in some spinach, kale, or diced potatoes. These will absorb the flavors of the curry while adding texture.
- Switch up the protein: If you’re not strictly plant-based, you can add cooked chicken or shrimp toward the end of the cooking process.
- Make it creamier: For an extra creamy curry, stir in a few spoonfuls of plain yogurt or extra coconut milk before serving.
Storage and Reheating
This recipe is excellent for meal prep, as the flavors continue to develop over time. Here’s how to store it:
- In the fridge: Store leftover curry in an airtight container for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- In the freezer: This curry freezes well! Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
A Healthy Plant-Based Meal
This chickpea curry is not only delicious, but it’s packed with plant-based protein and fiber, making it a nutritious and satisfying option for vegans and vegetarians alike. It’s also naturally gluten-free!
Garnish and Finishing Touches
For the final flourish, sprinkle fresh chopped cilantro on top before serving. This will add a bright, fresh note that perfectly complements the creamy, spiced curry.
30-Minute Chickpea Curry Recipe
Ingredients
Curry
- 3 tbsp olive oil
- 2 medium onions sliced
- 3 cloves garlic minced
- 1 bay leaf
- 2 tbsp grated ginger
- 1 tbsp turmeric powder
- 0.5 tbsp chilli powder (adjust to taste)
- 2 tbsp garam masala
- 3 15 oz cans chickpeas drained
- 1 can coconut milk
- 0.5 cup tomato sauce
- 0.5 cup vegetable broth
- to taste salt
- fresh cilantro for garnish
For tempering
- 1 tbsp oil for tempering
- 0.5 tbsp cumin seeds
- 0.5 tbsp mustard seeds
- 5-6 fresh curry leaves
Instructions
- Heat the oil in a sauce pan over medium heat. Add sliced onions and sauté for 3 minutes until onions are translucent.
- Add the turmeric, chilli powder, garlic, ginger, and bay leaf. Sauté for another 5 minutes.
- Add the tomato sauce and sauté for another 2-3 minutes, continuously stirring the pan.
- Add the vegetable broth, coconut milk, chickpeas, and garam masala. Let it simmer for 10 minutes.
- Meanwhile, temper your spices. In a small pan, heat the oil over high heat, add cumin, mustard seeds, and curry leaves. Be careful, it will splatter.
- Quickly fry the spices, then add the entire mixture to the curry. Let it simmer for another 5 minutes.
- Add salt and adjust the seasoning as needed. Garnish with fresh cilantro and serve with rice or quinoa.
Notes
- This chickpea curry is high in plant-based protein and perfect for meal prep.
- Serve it with rice or quinoa for a filling and nutritious meal.
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