Description
Vegetarian chickpea curry is a vibrant, aromatic dish that captures the essence of Indian cuisine. This delightful recipe features tender chickpeas simmered in creamy coconut milk, infused with fragrant spices and fresh greens. Perfect for cozy nights or impressing guests, it’s easy to prepare and packed with flavor. Enjoy this hearty dish served over fluffy rice or with warm naan for a fulfilling meal that warms both the soul and the stomach.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 2 cups fresh spinach or kale, chopped
- 1 cup diced tomatoes (fresh or canned)
- Juice of 1 lime
- Salt to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
- Stir in cumin, coriander, turmeric, and salt; cook for another 30 seconds.
- Pour in diced tomatoes and coconut milk; bring to a gentle simmer for about 5 minutes.
- Incorporate drained chickpeas and chopped greens; cook for an additional 10 minutes until heated through.
- Finish with fresh lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg