Indian Coconut Chickpea Curry – 25 Minutes!
Ingredients
2 cans (15 oz each) chickpeas (drained and rinsed)
1 can (14 oz) coconut milk
1 onion (chopped)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons curry powder (or a mix of cumin, turmeric, and coriander)
1 tablespoon vegetable oil
1 cup vegetable broth (or water)
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions
1. Sauté Aromatics
Heat Oil: In a large pot, heat vegetable oil over medium heat.
Cook Onion, Garlic, and Ginger: Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
2. Add Spices and Chickpeas
Add Spices: Stir in curry powder, cooking for about 1 minute until fragrant.
Add Chickpeas: Add drained chickpeas, stirring to coat them with the spices.
3. Make the Curry
Add Coconut Milk and Broth: Pour in coconut milk and vegetable broth. Bring to a simmer.
Season: Season with salt and pepper, and let it cook for about 10 minutes, stirring occasionally.
4. Serve
Plate the Dish: Serve hot, garnished with fresh cilantro and lime wedges on the side.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Add spinach or bell peppers for extra nutrition and color.
Enjoy your quick and creamy Indian Coconut Chickpea Curry! 🥥🧄