Spicy Chickpea Curry
Ingredients
For the Curry:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 can (14 oz) coconut milk
- 2 tbsp coconut oil
- 1 cup vegetable broth
- Fresh cilantro for garnish
Spice Blend:
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala
- Salt to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add onions and sauté until golden brown (about 5-7 minutes).
- Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add all spices and cook for another minute to toast them.
- Add chopped tomatoes and cook until they break down (about 5 minutes).
- Add chickpeas, coconut milk, and vegetable broth. Stir well.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until the sauce thickens.
- Add garam masala in the last 5 minutes of cooking.
- Garnish with fresh cilantro and serve hot with rice or naan.
Nutrition Information
Per serving:
- Calories: 380
- Protein: 12g
- Carbohydrates: 42g
- Fiber: 11g
- Fat: 20g
Tips
- For extra creaminess, blend one can of chickpeas before adding to the curry
- Adjust spice levels to your preference by modifying the amount of chili powder
- The curry tastes even better the next day as flavors develop
- Freeze portions for up to 3 months in airtight containers
- Serve with brown rice, quinoa, or cauliflower rice for a lower-carb option