Creamy Chickpea Curry Recipe
Introduction
This simple chickpea curry is a quick and comforting dish perfect for busy weeknights. With just a few ingredients, you can enjoy a flavorful, creamy meal that’s both satisfying and easy to prepare.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons curry paste
- 1 can (13.5 oz) coconut milk
Instructions
- Step 1: In a medium saucepan, combine the chickpeas, curry paste, and coconut milk.
- Step 2: Bring the mixture to a gentle simmer over medium heat, stirring occasionally to blend the flavors.
- Step 3: Let it simmer for about 10–15 minutes until heated through and slightly thickened.
- Step 4: Serve the curry hot, ideally with rice or naan bread.
Tips & Variations
- Use homemade or store-bought curry paste depending on your taste preference and spice tolerance.
- Add chopped vegetables like spinach, bell peppers, or tomatoes for extra color and nutrition.
- For a richer flavor, sauté some onions and garlic before adding the curry paste and other ingredients.
Storage
Store leftover chickpea curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but you will need to soak and cook dried chickpeas beforehand until tender. This will take longer but can improve the texture and flavor.
Is this dish vegan?
Yes, this chickpea curry is naturally vegan as it uses plant-based ingredients like chickpeas, curry paste, and coconut milk.
PrintCreamy Chickpea Curry Recipe
A simple and flavorful Chickpea Curry made by simmering chickpeas with aromatic curry paste and creamy coconut milk. Perfect for a quick, hearty, and comforting vegetarian meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free, Vegetarian
Ingredients
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons curry paste (red or yellow preferred)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon vegetable oil (optional, for sautéing curry paste)
- Salt to taste
Instructions
- Prepare the ingredients: Drain and rinse the canned chickpeas thoroughly under cold water to remove excess sodium and starch. Measure out the curry paste and coconut milk.
- Sauté the curry paste (optional): Heat the vegetable oil in a medium saucepan over medium heat. Add the curry paste and stir for 1-2 minutes until fragrant to release the flavors. This step is optional but enhances the taste.
- Add chickpeas and coconut milk: Pour the rinsed chickpeas into the saucepan followed by the coconut milk. Stir well to combine all ingredients evenly.
- Simmer the curry: Bring the mixture to a gentle simmer over medium-low heat. Cook uncovered for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Season and serve: Taste the curry and add salt as needed. Serve hot over steamed rice or with warm flatbread for a complete meal.
Notes
- Use full-fat coconut milk for a richer and creamier curry.
- Adjust the quantity of curry paste based on your spice preference.
- Feel free to add vegetables like spinach, tomatoes, or bell peppers for added nutrition.
- This recipe is naturally gluten-free and vegetarian.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Keywords: chickpea curry, easy curry recipe, vegetarian curry, gluten free curry, coconut milk curry
