Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 4
Throw this together in twenty-five minutes with simple ingredients and a few steps. Made with spices and coconut milk, this easy and quick Chickpea Curry would be a perfect addition to your weekly menu rotation.
Ingredients
1 tbsp olive oil or use coconut oil
1 jalapeno pepper chopped
1 serrano pepper chopped (if desired for extra heat)
1 medium onion chopped
½ c chopped green onions
4 cloves garlic chopped
1 tbsp fresh grated ginger
1 tbsp curry powder (or 2 tablespoons if desired)
1 tbsp paprika
Salt and pepper to taste
2 tbsp curry paste
14 oz coconut milk
16 oz prepared chickpeas canned
Salt and pepper to taste
SERVING:
Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.
How to make Easy Chickpea Curry
Step 1: Heat a tsp oil in a large pan or wok over medium heat.
Step 2: Saute the onion and peppers for about 5 minutes until soft.
Step 3: Add the garlic, ginger, and green onions to the pan and cook for a minute more, stirring until the garlic is aromatic.
Step 4: To taste, stir in the curry powder, paprika, and salt and pepper.
Step 5: Add in the curry paste, stir, and cook for another minute.
Step 6: Stir in the coconut milk, bring the mixture to a boil, then decrease the heat. Simmer for about 10 minutes so the flavours develop and the curry sauce thickens up a little.
Step 7: Add in the chickpeas, stir, and warm through for about 5 minutes.
Step 8: If desired, serve over prepared white rice with a little squeeze of fresh lime juice. Or top with fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.
Note:
Add in more serrano peppers or hotter peppers to add an extra kick.
Nutrition Facts:
Calories: 367kcal | Carbohydrates: 25g | Protein: 8g | Fat: 27g | Saturated Fat: 19g | Sodium: 334mg | Potassium: 542mg | Fiber: 7g | Sugar: 2g | Vitamin A: 2245IU | Vitamin C: 12.6mg | Calcium: 100mg | Iron: 6mg
Ingredients
- 1 tbsp olive oil or use coconut oil
- 1 jalapeno pepper chopped
- 1 serrano pepper chopped (if desired for extra heat)
- 1 medium onion chopped
- ½ c chopped green onions
- 4 cloves garlic chopped
- 1 tbsp fresh grated ginger
- 1 tbsp curry powder (or 2 tablespoons if desired)
- 1 tbsp paprika
- Salt and pepper to taste
- 2 tbsp curry paste
- 14 oz coconut milk
- 16 oz prepared chickpeas canned
- Salt and pepper to taste
- SERVING:
- Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.
Instructions
Step 1: Heat a tsp oil in a large pan or wok over medium heat.
Step 2: Saute the onion and peppers for about 5 minutes until soft.
Step 3: Add the garlic, ginger, and green onions to the pan and cook for a minute more, stirring until the garlic is aromatic.
Step 4: To taste, stir in the curry powder, paprika, and salt and pepper.
Step 5: Add in the curry paste, stir, and cook for another minute.
Step 6: Stir in the coconut milk, bring the mixture to a boil, then decrease the heat. Simmer for about 10 minutes so the flavours develop and the curry sauce thickens up a little.
Step 7: Add in the chickpeas, stir, and warm through for about 5 minutes.
Step 8: If desired, serve over prepared white rice with a little squeeze of fresh lime juice. Or top with fresh chopped cilantro or parsley, lime wedges, spicy chilli flakes.
Notes
Add in more serrano peppers or hotter peppers to add an extra kick.
