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–+ servings

Chickpea Curry

Devashish
A flavorful Indian chickpea curry made with coconut milk, aromatic spices, and fire-roasted tomatoes.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 271 kcal

Equipment

  • Large skillet

Ingredients
  

Main Ingredients

  • 2 Tablespoons coconut oil or vegetable oil
  • 1 large onion diced
  • 1 pinch baking soda to carmelize onions quickly
  • 4-5 cloves garlic minced
  • 2 Tablespoons fresh ginger minced
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon mustard seed
  • 1/2 teaspoon crushed red pepper flakes
  • 2 Tablespoons tomato paste
  • 2 14 oz cans diced fire-roasted tomatoes or regular diced tomatoes
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/2 teaspoon Sea salt or more to taste
  • 2 16 oz cans chickpeas drained and rinsed
  • 1 teaspoon cornstarch
  • 1 13.5 oz can unsweetened coconut milk
  • 1 1/2 cups fresh cilantro chopped
  • 1 lime juiced

For Serving

  • Hot cooked basmati rice for serving
  • Naan
  • Raita or Tzatziki optional

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).
  • Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.
  • Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.
  • Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes.
  • Meanwhile, cook rice according to package instructions.
  • Taste curry and adjust seasonings as desired, if needed.
  • Squeeze fresh lime juice on top. Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.

Nutrition

Calories: 271kcalCarbohydrates: 11gProtein: 3gFat: 26gSaturated Fat: 22gSodium: 305mgPotassium: 396mgFiber: 3gSugar: 5gVitamin A: 488IUVitamin C: 8mgCalcium: 41mgIron: 2mg
Keyword comfort food, legumes, spices, vegetarian
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