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Easy Indian Chickpea Curry Recipe

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Ingredients

Scale
  • 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
  • Lemon wedges
  • Steamed rice or warm naan bread

Instructions

  1. Sauté Aromatics
  2. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  3. Then stir in garlic and ginger; cook 1 minute until fragrant.
  4. Toast Spices
  5. Add curry powder, cumin, coriander, turmeric, and paprika. Stir and toast for 1–2 minutes to deepen flavors.
  6. Build the Base
  7. Stir in diced tomatoes and cook for 3–4 minutes until slightly softened.
  8. Pour in coconut milk and bring to a gentle simmer.
  9. Add Chickpeas
  10. Stir in chickpeas, then cover and simmer on low heat for 10 minutes to meld flavors.
  11. Season & Finish
  12. Taste and add more salt, pepper, or chili flakes as needed.
  13. Serve
  14. Ladle curry over rice or naan. Garnish with cilantro and a squeeze of lemon juice.

Find it online: https://www.rapidrecipes.blog/easy-chickpea-coconut-curry/