Chickpea Curry with Coconut Milk
Chickpea Curry with Coconut Milk is a warm and inviting dish that encapsulates comfort in every bite. This vibrant curry features hearty chickpeas immersed in a rich coconut milk sauce, enhanced by aromatic spices and fresh herbs. Perfect for cozy dinners or impressing guests, it pairs wonderfully with fluffy rice or crusty bread, making it a versatile choice for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 cans (15 oz each) canned chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 cup low-sodium vegetable broth
- Fresh cilantro, for garnish
Instructions
- In a large pot over medium heat, add oil and sauté the chopped onion until translucent (about 5 minutes). Add garlic and ginger; cook for an additional minute.
- Stir in curry powder and toast slightly to release aromas.
- Add chickpeas, vegetable broth, and coconut milk. Stir well and bring to a gentle simmer.
- Reduce heat to low and let the curry simmer for 15-20 minutes, allowing flavors to meld.
- Taste and adjust seasoning if needed. Stir in chopped cilantro before serving.
- Serve over rice or with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg