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Creamy Coconut Chickpea Curry In A Hurry

Creamy Coconut Chickpea Curry in a Hurry
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A quick and creamy vegan chickpea curry perfect for busy weeknights. This recipe uses simple ingredients and comes together in a flash.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, for garnish

Instructions

  1. Heat olive oil in a large skillet or pot over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Stir in garlic and ginger and cook for 1 minute more until fragrant.
  4. Add curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly.
  5. Add the rinsed chickpeas, coconut milk, vegetable broth, and tomato paste.
  6. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper.
  • You can add other vegetables like spinach, peas, or bell peppers along with the chickpeas.
  • Serve with rice or naan bread.

Nutrition

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