Description
This Express Chickpea Curry is a fast, satisfying dish made with simple pantry ingredients like canned chickpeas, coconut milk, and tomatoes. Perfect for busy nights or meal prep, it’s full of flavor and ready in just 40 minutes.
Ingredients
Scale
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1–2 tablespoons curry powder
- 1 teaspoon cumin
- 1 (15 oz) can crushed tomatoes
- 1 (13.5 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro and lime wedges (optional)
- Basmati rice and naan (optional)
Instructions
- Heat oil in a pot over medium-low. Add onion, garlic, and red pepper flakes. Cook for 15 minutes until golden.
- Increase heat. Stir in curry powder and cumin; cook for 1 minute.
- Add crushed tomatoes and scrape up browned bits.
- Stir in coconut milk and chickpeas. Simmer on low for 10–15 minutes.
- Season with salt and pepper. Serve with rice or naan and garnish as desired.
Notes
Add spinach or leftover veggies for variety.
For extra creaminess, use full-fat coconut milk.
Can be made ahead and freezes well.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg