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Simple Indian Chickpea Curry – vegetarian recipe
Stav Kogan

Simple Indian Chickpea Curry

Craving a warm, comforting, and flavor-packed meal? This simple Indian Chickpea Curry is your new weeknight hero, using a quality curry paste for a delicious, plant-based meal in minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 cup
Calories: 288
Ingredients Method Nutrition

Ingredients
  

  • 1/2 onion, diced
  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 2 cloves garlic, minced
  • 2 cups (500 mL) chopped fresh or canned tomatoes
  • 1 tablespoon (15 mL / 0.5 fl oz) mild Indian curry paste
  • 3 cups (750 mL) cooked or canned chickpeas, drained and rinsed
  • 1 tablespoon (15 mL / 0.5 fl oz) fresh lemon juice
  • 1 teaspoon (5 mL / 0.2 fl oz) tamari or soy sauce
  • 1/4 teaspoon (1 mL / 0 fl oz) salt, or to taste
  • For a deeper flavor, 'bloom' the curry paste by cooking it in the oil with the garlic for a minute before adding the tomatoes.
  • To make the curry creamier, stir in 1/2 cup / 120 mL of full-fat coconut milk along with the chickpeas and let it simmer.
  • Boost the nutrition by wilting in a few large handfuls of fresh spinach or kale during the last 5 minutes of cooking.

Method
 

  1. In a large pan or skillet, heat the coconut or olive oil over medium heat.
  2. Add the diced onion and cook for 3-5 minutes, until softened and translucent.
  3. Stir in the minced garlic, chopped tomatoes, and curry paste.
  4. Cook for another 3 minutes, stirring frequently, until the tomatoes begin to break down and the paste is fragrant.
  5. Add the drained and rinsed chickpeas, lemon juice, tamari, and salt.
  6. Stir to combine, bring to a gentle simmer, and cook for 15 minutes to allow the flavors to meld.
  7. Taste and adjust the seasoning as needed before serving warm.

Nutrition

Calories: 288kcalCarbohydrates: 42gProtein: 13gFat: 9g

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