Weeknight Wonder Chickpea Curry
This Easy Chickpea Curry is a hearty, plant-based dish featuring tender chickpeas simmered in a fragrant tomato and coconut milk sauce, spiced with curry powder and cumin. Its balanced combination of protein, fiber, and healthy fats makes it both nutritious and comforting, ideal for quick weeknight dinners or batch cooking.
Equipment
- 1 Heavy-bottomed pot or large, high-walled pan
- 1 Wooden spoon or rubber spatula
- Measuring spoons (for spices)
- 1 Colander (for draining chickpeas)
- 1 Sharp Chef’s Knife
Ingredients
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion thinly sliced
- 3 cloves garlic finely minced
- ¼ teaspoon crushed red chili flakes
- 1 to 2 tablespoons curry powder adjust to taste
- 1 teaspoon ground cumin
- 1 15-ounce can crushed tomatoes
- 1 13.5-ounce can coconut milk
- 2 15-ounce cans chickpeas, drained and rinsed
- Salt and freshly ground black pepper to taste
- Fresh cilantro chopped (optional, for garnish)
- Lime wedges optional, for serving
- Cooked basmati rice or naan bread optional, for serving
Instructions
- Sauté Aromatics: Heat the oil in a large, heavy-bottomed saucepan or deep skillet over medium-low heat. Add the sliced onion, minced garlic, and crushed red chili flakes.Stir occasionally, cooking gently until the onions turn a rich golden brown and become very soft—this should take about 15 minutes. If the mixture starts to stick or dry out, splash in a little water to keep it moist.
- Toast the Spices: Raise the heat to medium. Sprinkle in the curry powder and ground cumin, stirring constantly for about 60 seconds.This brief toasting helps release the full aroma and flavor of the spices.
- Add Tomatoes and Deglaze: Pour in the crushed tomatoes and use a wooden or silicone spoon to scrape any browned bits from the bottom of the pan. These bits add depth to the sauce. Stir everything to combine evenly.
- Stir in Coconut Milk and Chickpeas: Slowly pour in the coconut milk, then add the drained chickpeas. Stir well to mix all ingredients. Reduce the heat to low and let the curry simmer gently for about 10 minutes, stirring now and then, until the sauce thickens slightly and the chickpeas soften.
- Season and Garnish: Taste the curry and season with salt and freshly ground pepper according to your preference.If desired, garnish with chopped cilantro and serve alongside lime wedges, with basmati rice or naan bread.
Notes
- Adjust Spice Levels: Feel free to add more or less crushed red chili flakes depending on how spicy you like your curry.
- Oil Alternatives: Coconut oil adds a subtle flavor, but vegetable oil works well if you prefer a neutral taste.
- Tomato Texture: If you want a smoother sauce, you can blend the crushed tomatoes before adding them.
- Make Ahead: This curry tastes even better the next day after the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
- Freezing Tip: This curry freezes well — cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
