Creamy Coconut Chickpea Curry
Take your tastebuds on a thrilling journey without leaving your kitchen. Creamy Coconut Chickpea Curry is the weeknight warrior you didn’t know you needed.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Oil
- 1 Onion (finely chopped)
- 3 Tomatoes (diced)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 1 tbsp Curry Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric
- 1/4 tsp Cayenne Pepper (adjust to taste)
- 800 g Chickpeas (drained and rinsed)
- 400 ml Coconut Milk
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- Coriander (for garnish)
Instructions
- 1
In a large pot, heat the vegetable oil over medium heat.
- 2
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- 3
Add the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
- 4
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for an additional 1 minute to toast the spices.
- 5
Add the diced tomatoes to the pot. Stir well to combine.
- 6
Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavours to meld together.
- 7
Add the drained and rinsed chickpeas to the pot. Stir to combine and let it simmer for another 5-7 minutes to heat the chickpeas through.
- 8
Season the curry with salt and pepper to taste. Adjust the cayenne pepper if you prefer more or less heat.
- 9
Once the curry is heated through and the vegetables are tender, remove the pot from the heat.
- 10
Serve the creamy coconut chickpea curry over cooked rice or with your choice of flatbread.
- 11
Garnish with fresh cilantro leaves before serving.