Description
A creamy and dreamy Chickpea Coconut Curry that’s quick and easy to make, perfect for a satisfying meal.
Ingredients
- 2 cups chickpeas, cooked (canned works too)
- 1 can (400ml) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until soft.
- Stir in the curry powder and turmeric. Cook for 1 minute.
- Add the cooked chickpeas and coconut milk. Stir well.
- Simmer for 15 minutes, stirring occasionally.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
If you don’t have chickpeas, you can swap them for lentils. Coconut milk can be replaced with almond milk, though it won’t be as creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian