Prepare to embark on a culinary journey with this Easy Coconut Chickpea Curry—a mouthwatering blend of creamy coconut milk, aromatic spices, and tender chickpeas that comes together effortlessly to create a comforting and flavorful dish that’s perfect for any day of the week.
To start, you’ll gather your ingredients: canned chickpeas, creamy coconut milk, aromatic spices like cumin, coriander, and turmeric, along with garlic, onion, and ginger for added depth of flavor. You’ll also need some fresh cilantro and lime juice to brighten up the dish and add a burst of freshness.
Begin by sautéing finely chopped onion, garlic, and ginger in a bit of oil until they turn soft and fragrant, releasing their irresistible aroma into the air. Then, add your ground spices—cumin, coriander, and turmeric—and let them toast for a minute or two, allowing their flavors to bloom and mingle with the other ingredients.
Next, add your canned chickpeas, drained and rinsed, to the pot, along with a can of creamy coconut milk. Stir everything together until well combined, then bring the mixture to a gentle simmer. Let the curry simmer for about 15-20 minutes, allowing the flavors to meld together and the chickpeas to become tender and infused with all the delicious spices.
As the curry simmers, take a moment to prepare your accompaniments. Cook up some fluffy rice or warm naan bread to serve alongside the curry, providing the perfect vehicle for soaking up all that creamy coconut goodness. You can also chop up some fresh cilantro and slice a lime into wedges for garnish, adding a burst of color and brightness to the finished dish.
Once the curry is ready, give it a taste and adjust the seasoning as needed, adding salt, pepper, or a squeeze of lime juice to balance the flavors to your liking. Then, ladle the coconut chickpea curry into bowls, garnish with fresh cilantro, and serve alongside your chosen accompaniments for a meal that’s as satisfying as it is delicious.
So go ahead, dive in, and savor the irresistible flavors of this delightful dish—you won’t be disappointed!
INGREDIENTS:
- 1 can of chickpeas
- 1/2 can of coconut milk
- 1/2 can of chopped tomatoes
- 1 onion – finely chopped
- 2-3 garlic cloves – minced
- 1 tsp of turmeric powder
- 1/2 tsp of chilli powder
- 1 tsp of curry powder
- Salt to taste
DIRECTIONS:
To serve: rice and veggies of your choice
Add a dash of oil to a large pan and once hot add in the chopped onion.
Fry the onion gently for 3-4 minutes until it starts to caramelised.
Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.
Add a dash of water to prevent from sticking.
Add in the drained chickpeas, coconut milk and tinned tomatoes.
Mix everything together, add bit of boiling water just to enough to cover the chickpeas.
Put the lid on an cook on a low heat for 20-25 minutes.
Serve with some rice and veggies.