Original Post: https://www.evolvingtable.com/chickpea-curry/
Chickpea Curry Recipe | Vegan
Chickpea Curry will soon become your new favorite quick and easy weeknight dinner recipe that also happens to be vegetarian and vegan!
Servings: 4 servings
Ingredients
- 2 Tbsp. olive oil
- 1 sweet onion finely diced
- 1 jalapeno finely diced
- 2 garlic cloves crushed
- ½ tsp. ginger paste or grated fresh ginger
- 1 Tbsp. curry powder mild
- 1 tsp. coriander
- 1 tsp. cumin
- ½ tsp. turmeric
- ½ tsp. paprika
- 1 tsp. salt
- ¼ tsp. black pepper
- 1 tsp. sugar or coconut sugar
- 1 cup cherry tomatoes quartered
- 2 15- oz. cans chickpeas drained
- 1 15- oz. can coconut milk full fat or lite
- Basmati rice or cauliflower rice
- Cilantro optional
Instructions
- In a 5-6 qt. Dutch oven or large pot over medium heat add olive oil, jalapeño, and diced onion. Sauté for 5-6 minutes, or until onions are translucent.
- Add crushed garlic and ginger. Sauté for 1 minute.
- In a small bowl whisk together curry powder, coriander, cumin, turmeric, paprika, salt, pepper and sugar. Add spices to the pan and stir until well combined.
- Add tomatoes, chickpeas, and coconut milk. Stir until combined. Cook curry over medium heat for 5 minutes. Reduce heat to a Medium-Low heat where contents are simmering. Cover pot or pan with a lid and simmer for 12-15 minutes. Chickpeas should be fork tender.
- Serve chickpea curry over cooked basmati rice or sautéed cauliflower rice with a sprinkle of cilantro. Enjoy!
Video
Notes
- If made with lite coconut milk the chickpea curry will not be quite as thick.
- Nutritional information is calculated with lite coconut milk and no rice.
Nutrition
Calories: 410kcal | Carbohydrates: 44g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Sodium: 1215mg | Potassium: 611mg | Fiber: 12g | Sugar: 3g | Vitamin A: 680IU | Vitamin C: 22.8mg | Calcium: 137mg | Iron: 5.9mg
