Chickpea Coconut Curry
A creamy and flavorful chickpea coconut curry that’s easy to prepare and perfect for weeknight dinners or cozy weekends.
Ingredients
Main Ingredients
- 2 cups canned chickpeas, rinsed and drained
- 1 can (13.5 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 cup vegetable broth
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh cilantro, for garnish
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Sprinkle in the curry powder and turmeric, stirring to coat the onions, garlic, and ginger for about 30 seconds.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
- Stir in the chickpeas and let the curry simmer for 15-20 minutes, letting it thicken slightly.
- Taste and adjust with salt and pepper. Serve hot, garnished with fresh cilantro.
Notes
Leftover chickpea curry can be stored in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 3 months. Reheat on the stove or microwave. Adjust spice levels according to taste.