Description
This Chickpea Curry is a vibrant and hearty dish that combines the rich flavors of coconut milk, spices, and fresh vegetables. It’s easy to prepare and perfect for a weeknight dinner, offering a delightful plant-based option for anyone looking to enjoy healthy, flavorful food.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Add the diced bell peppers and cook for another 2-3 minutes until they begin to soften.
- Stir in the chickpeas, coconut milk, diced tomatoes, curry powder, turmeric, cumin, salt, and pepper. Bring to a simmer.
- Reduce heat to medium-low and let simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat and garnish with chopped cilantro before serving.
Notes
- Adjust the spices to your taste preference.
- For extra heat, add a pinch of cayenne pepper or diced chili peppers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Stovetop
- Cuisine: indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg