30-Minute Chickpea Curry Recipe
A delicious and easy 30-minute chickpea curry packed with plant-based protein. This comforting, creamy curry is perfect for weeknight dinners or meal prep. Serve it with rice or quinoa for a complete meal!
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.