Indian Coconut Chickpea Curry – 25 Minutes!
Ingredients
1 can (15 oz) chickpeas (drained and rinsed)
1 can (14 oz) coconut milk
1 tablespoon vegetable oil
1 onion (chopped)
4 cloves garlic (minced)
1 tablespoon ginger (grated)
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Cook Onion, Garlic, and Ginger: Add chopped onion and sauté until translucent, about 5 minutes. Then add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
2. Add Spices
Stir in Spices: Add curry powder, cumin, turmeric, and coriander. Cook for about 1 minute until fragrant.
3. Add Chickpeas and Coconut Milk
Combine Ingredients: Add chickpeas and coconut milk to the skillet. Stir to combine and bring to a gentle simmer.
Season: Season with salt and pepper to taste. Let cook for about 10 minutes to thicken slightly, stirring occasionally.
4. Serve
Plate the Dish: Serve the curry hot.
Garnish: Top with fresh cilantro for added flavor.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Add vegetables like spinach or bell peppers for added nutrition.
Enjoy your creamy and rich Indian Coconut Chickpea Curry! 🥥🧄🌿