If you’re looking for a flavorful and satisfying meal idea tonight, this Vegetarian Chickpea Curry is the perfect solution. Ready in just 35 minutes, it’s a comforting dish that features a blend of spices, creamy coconut milk, and hearty chickpeas, making it ideal for a quick weeknight dinner.
Ingredients:
- 1 can chickpeas (drained and rinsed)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 can diced tomatoes
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro (for garnish)
- Cooked rice (for serving)
Instructions:
Step 1:
Heat the vegetable oil in a large pot over medium heat.
Step 2:
Add the chopped onion and sauté until translucent, about 5 minutes.
Step 3:
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
Step 4:
Add the curry powder, cumin, and turmeric; cook for 1 minute until fragrant.
Step 5:
Pour in the diced tomatoes and coconut milk, stirring to combine.
Step 6:
Add the chickpeas and season with salt and pepper.
Step 7:
Bring to a simmer, then reduce heat and let it cook for 15-20 minutes.
Step 8:
Serve hot over cooked rice and garnish with fresh cilantro.
Pairings:
- Naan Bread: Soft, fluffy naan is perfect for soaking up the delicious curry sauce.
- Simple Side Salad: A refreshing salad can balance the richness of the curry, making for a complete meal.
Storage Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, place in a freezer-safe container for up to 2 months; thaw before reheating.