Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp chili powder (adjust to taste)
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
- 1 cup basmati rice, cooked
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cook for 1 minute.
- Add curry powder, turmeric, cumin, and chili powder. Stir well.
- Pour in coconut milk and bring to a gentle simmer.
- Add chickpeas and simmer for 10-15 minutes.
- Season with salt to taste.
- Serve hot over cooked basmati rice, garnished with fresh cilantro.
Notes
- For extra flavor, toast the spices before adding coconut milk.
- Adjust chili powder based on your preferred spice level.
- You can add spinach or diced tomatoes for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan chickpea curry, coconut milk curry, easy vegan recipe