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Chickpea Curry (Nutritious & Delicious)

Chickpea Curry (Nutritious & Delicious)

A creamy, deeply spiced curry that came together in one pan and twenty minutes-zero stress, maximum comfort.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: dinner, lunch
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 can chickpeas (about 450g), drained and rinsed
  • 1 tbsp curry powder
  • 1 tbsp coriander powder
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 tbsp oil
  • tbsp tomato paste
  • 1 cup coconut milk
  • Salt and sugar, to taste
  • Fresh coriander leaves, for garnish
  • Steamed rice or parathas, to serve

Equipment

  • 1 Small Teflon

Method
 

  1. In a warm pan, add oil. Toss in the onion, then allow to soften for a few minutes. Stir in the ginger and garlic. Cook just until fragrant—don’t let them brown too much.
  2. Sprinkle the curry powder, coriander, turmeric, chili, and cumin. For 30 seconds or so, continue to stir just enough to blend everything.
  3. Spoon in the tomato paste, stir it through, then pour in the coconut milk. Give everything a good mix and let it bubble gently for 3–4 minutes.
  4. Add the chickpeas. Season with a bit of salt and a small pinch of sugar. Let it simmer for about 5 minutes, stirring now and then.
  5. Scoop over hot rice or next to a warm paratha. Finish with fresh coriander.