A quick and easy chickpea curry that is perfect for a weeknight dinner. This flavorful dish is made with simple ingredients and can be served with rice or naan.
Preparation time
10min
Cooking time
30min
Ingredients
4 Servings
- 400 g chickpeas
- 0.5 cup cilantro
- 400 ml coconut milk
- 1 tsp coriander
- 1 tsp cumin
- 2 tbsp curry powder
- 2 garlic cloves
- 1 tbsp ginger
- 2 tbsp oil
- 1 onion
- 1 tsp salt
- 400 g tomatoes
- 1 tsp turmeric
Directions
Step 1
Heat the vegetable oil in a large pan over medium heat.
Step 2
Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
Step 3
Stir in the minced garlic and grated ginger, cooking for another minute.
Step 4
Add the curry powder, ground coriander, ground cumin, and ground turmeric to the pan. Cook for 1-2 minutes until fragrant.
Step 5
Pour in the can of diced tomatoes and cook for 5 minutes, allowing the flavors to meld.
Step 6
Stir in the coconut milk and bring to a simmer.
Step 7
Add the drained and rinsed chickpeas to the pan. Simmer for 15-20 minutes, until the sauce has thickened.
Step 8
Season with salt to taste.
Step 9
Garnish with chopped fresh cilantro before serving.