Description

This Easy Indian Chickpea Curry is a flavorful and comforting vegetarian dish made with aromatic spices, creamy coconut milk, and tender chickpeas. Perfect for a quick weeknight dinner, it combines traditional Indian spices with a rich tomato and coconut base for a satisfying meal served with rice or naan.

Ingredients

2 tablespoons coconut oil or olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon paprika (optional, for a smoky kick)
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon red chili flakes (optional, for heat)
Fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)

To Serve

Steamed rice or warm naan bread

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Instructions

Prepare the Base: Heat a large skillet or saucepan over medium heat. Add the coconut oil, allowing it to melt and coat the pan. Add the chopped onion and sauté until golden and soft, about 5 minutes, stirring frequently to prevent burning. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Spices: Sprinkle in the curry powder, ground cumin, ground coriander, turmeric powder, and paprika if using. Stir the spices with the onion mixture for 1-2 minutes to toast them and enhance their flavors.
Simmer with Tomatoes and Coconut Milk: Pour in the diced tomatoes and stir to combine. Allow the tomatoes to simmer for 3-4 minutes to soften and meld with the spices. Then add the coconut milk, stirring to create a creamy, rich base for the curry.
Add Chickpeas and Simmer: Once the curry base gently simmers, add the drained and rinsed chickpeas. Stir well to coat them in the flavorful sauce. Reduce the heat to low, cover the skillet, and let the curry simmer for 10 minutes to allow the chickpeas to absorb the spices fully.
Season and Adjust: Taste the curry and adjust seasoning with salt, black pepper, and red chili flakes as desired. Stir well to combine all flavors.
Garnish and Serve: Garnish with chopped fresh cilantro and a squeeze of lemon juice if desired. Serve hot with steamed rice or warm naan bread for a complete meal.

Notes

You can substitute coconut oil with olive oil for a milder flavor.
Adjust the amount of chili flakes to control the heat intensity.
Use fresh tomatoes instead of canned diced tomatoes if preferred, though cooking time may vary.
This curry reheats well and tastes even better the next day as flavors deepen.
For a vegan option, ensure the naan bread is dairy-free or serve with rice.