A wholesome, flavorful curry that’s simple to make and packed with nourishing ingredients. Perfect for a cozy meal served with rice or warm naan.
Prep Time: 5 minutes
Cook Time: 25–30 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Indian
Diet: Vegetarian
Ingredients
For the Curry
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional)
- 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 Serving
- Fresh cilantro, chopped
- Lemon wedges
- Steamed rice or warm naan
Instructions
1. Sauté the Aromatics
Heat oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until soft.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
2. Toast the Spices
Add curry powder, cumin, coriander, turmeric, and paprika. Stir and cook for 1–2 minutes to release the flavors.
3. Build the Base
Stir in the diced tomatoes and cook for 3–4 minutes until slightly softened.
Pour in the coconut milk and bring to a gentle simmer.
4. Add the Chickpeas
Add the chickpeas, stir well, then cover and simmer on low heat for 10 minutes to allow the flavors to come together.
5. Season & Finish
Taste and adjust with additional salt, pepper, or chili flakes as desired.
6. Serve
Serve the curry over steamed rice or with warm naan. Garnish with fresh cilantro and a squeeze of lemon juice.