Spiced Chickpea Curry
Curry is one of the most well-known dishes in Indian cuisine, and it's often prepared with various vegetables and legumes. Chickpea curry is a classic vegan version, rich in protein, with a spicy flavor profile and creamy texture. Coconut milk perfectly complements the intensity of the spices, while the tomato sauce adds a slight acidity to the dish. This curry is quick to make, and served with rice or naan bread, it offers a true taste of India. On a cold evening, a bowl of warm, spicy chickpea curry is especially comforting, being not only filling but also incredibly nutritious.
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Ingredients for this recipe
Servings: 2
250
g
Chickpeas
200
ml
Coconut Milk
1
db
Onion
2
cloves
Garlic
200
ml
Tomato Sauce
1
tsp
Ginger
1
tbsp
Curry Powder
1
tsp
Cumin Seeds
1
tsp
Coriander
1
tsp
Salt
0.5
tsp
Black Pepper
2
tbsp
Olive Oil
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Preparation Steps
1
Finely chop the onion and garlic. Grate the ginger.
2
Heat the olive oil in a skillet over medium heat. Add the cumin seeds and toast them for a few seconds until fragrant.
3
Add the onion and sauté for 2-3 minutes, until translucent. Stir in the garlic and ginger.
4
Sprinkle in the curry powder, coriander, salt, and pepper. Cook for another minute, allowing the spices to bloom.
5
Pour in the tomato sauce, mix well, and simmer over medium heat for 5 minutes.
6
Add the chickpeas and coconut milk. Simmer for 10-15 minutes, or until the sauce has thickened slightly.
7
Garnish with fresh coriander and serve hot with cooked rice or naan bread.
