Nothing could be more satisfying that whipping up a dish in less than 30 minutes that is made out of a handful of simple pantry ingredients. This delicious Indian style chickpea curry delivers on flavour, warmth and is super economical too. Did you know that approximately 38% of the population in India is vegetarian, compared to around 12% of Australians? Chickpeas are choc-full of zinc which is great for expecting mamas or anyone else wanting to boost their zinc intake.
Not only is this super easy curry naturally vegetarian and easy to make vegan (simply sub the butter/ghee for oil) it’s also naturally gluten and dairy free. This one is perfect to freeze too, as the flavours will continue to develop with time.
Easy Chickpea Curry
A quick and easy curry, perfect for vegetarians or vegans
Ingredients
- 1 teaspoon ghee/butter/oil
- 1 brown onion diced
- 4 cloves of garlic minced (swap for 3 tsp minced in a jar)
- 1 thumb size knob of ginger peeled and finely chopped/grated (swap for 2 tsp minced in a jar)
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 2 cans chickpeas reserving 1/2 a cup of the chickpea brine (water)
- 1 can diced tomatoes
- 1 can of coconut milk
- A sprinkle of chili flakes or cayenne pepper (optional)
- Juice from 1/4 of a lemon
- Salt and freshly cracked pepper
- 2 tbsp coconut or natural yoghurt
Instructions
- In a large pot on medium heat, melt the butter / ghee. Add the onions and cook gently until golden, stirring often. Add a splash of water if they begin to stick to the bottom of your pot.
- Add the garlic, ginger, and the spices. Cook on medium for a minute or so, stirring continuously until they're nice and aromatic.
- Add the can of tomatoes to the pot, then add the chickpeas, and the reserved chickpea water (or just 1/2 cup of water).
- Season generously with salt and pepper, add in the coconut milk and bring the heat up to a high simmer.
- Simmer high for a few minutes then stir and cover your pot with a lid and turn the heat down to a low/medium simmer for 10 min, until the sauce has reduced slightly and the flavours have gotten acquainted.
- Taste and season again. Squeeze the lemon juice, stir well and serve with rice, papadums (or flatbread) and a dollop of coconut yoghurt on top.
Notes
Note: to make this recipe completely vegan, make sure you opt for a vegan butter or oil.
