Quick Chickpea Coconut Curry
This simple chickpea curry is full of flavor and perfect for serving with rice or warm flatbread.
Ingredients
- 1 1/2 cup cooked chickpeas drained and rinsed
- 1 tbsp coconut oil or vegetable oil
- 1/4 cup can crushed tomatoes
- 1/4 cup stock
- 1 small onion chopped
- 1/4 cup coconut milk
- 1/4 tsp chili powder
- 1 tsp graham masala
- 1 tsp curry powder
- 1/2 tsp sea salt
- 1/2 tsp fresh ginger grated
- 1 clove garlic grated
- fresh parsley or cilantro
- 1/2 tsp cumin
- rice to serve
Instructions
- Heat 1 tbsp coconut oil or vegetable oil in a large pot over medium heat. Add the chopped onion, grated ginger and grated garlic and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
- Stir in the 1/4 tsp chili powder, 1/2 tsp cumin, 1 tsp curry powder, 1 tsp graham masala, and salt. Cook the spices for about 1 minute, stirring constantly, until they release their aroma.
- Next, add 1/4 cup can crushed tomatoes, 1/4 cup coconut milk, and 1 1/2 cup cooked chickpeas, mixing everything well. Let the curry simmer for 20 minutes, stirring occasionally, until the sauce thickens. If the curry becomes too thick, stir in a little water until it reaches a rich, saucy consistency.
- Taste the curry and adjust the seasoning if needed, then finish with fresh cilantro or parsley.
- Serve the chickpea curry warm with rice or naan.
Notes
Toast the spices briefly
Cooking the spices in the oil for about a minute helps release their aromas and deepens the flavor of the curry. Be careful not to burn them—just cook until fragrant. Let the curry simmer
Allow the curry to simmer long enough so the sauce thickens and the flavors come together. A slow simmer helps create a richer and more balanced dish. Adjust the consistency
If the curry becomes too thick while cooking, add a little water or vegetable broth to reach your desired sauce consistency.
Cooking the spices in the oil for about a minute helps release their aromas and deepens the flavor of the curry. Be careful not to burn them—just cook until fragrant. Let the curry simmer
Allow the curry to simmer long enough so the sauce thickens and the flavors come together. A slow simmer helps create a richer and more balanced dish. Adjust the consistency
If the curry becomes too thick while cooking, add a little water or vegetable broth to reach your desired sauce consistency.