Chickpea Curry: A Quick, Creamy, and Comforting One-Pot Wonder
Ever stared into your pantry, wondering how to turn those neglected cans into something magical? Say hello to my go-to chickpea curry!
This dish is a lifesaver when you’re short on time but craving big flavors. It’s vegan, gluten-free, and packed with protein. Plus, it’s so creamy you won’t believe there’s no dairy involved!
Let’s dive in and make some curry magic happen!
Key Info:
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4-6
Difficulty: Easy
Dietary tags: Vegetarian, Vegan, Gluten-free, Dairy-free
Equipment Needed:
• Large skillet or saucepan
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
Don’t have a fancy pan? No worries! Any large pot will do the trick.
Ingredients:
• 1 medium onion, chopped (about 1 cup)
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 2 tsp grated fresh ginger (or 1 tsp ground ginger)
• 1 can (400g / 14 oz) fire-roasted tomatoes
• 1 can (400g / 14 oz) chickpeas, drained and rinsed
• 250ml (1 cup) coconut milk
• 60g (2 cups) fresh spinach
• 1 tbsp curry powder
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of cayenne pepper (optional)
• 2 tbsp olive oil or coconut oil
Method:
1. Heat the oil in your pan over medium heat.
2. Toss in the chopped onion and cook until it’s soft and translucent (about 5 minutes).
3. Add the garlic and ginger. Cook for another minute until it smells amazing.
4. Sprinkle in all the spices (curry powder, garam masala, turmeric, salt, pepper, and cayenne if using). Stir for 30 seconds until fragrant.
5. Pour in the tomatoes and chickpeas. Give it a good stir.
6. Add the coconut milk and bring to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
7. Toss in the spinach and cook for 2-3 minutes until it wilts.
8. Taste and adjust seasoning if needed. Your curry should be creamy, fragrant, and bursting with flavor!
Crucial Tips:
• Don’t burn the spices! If they start to stick, add a splash of water.
• Coconut milk can sometimes separate. Give it a good shake before opening.
• For a thicker sauce, let it simmer a few minutes longer.
Storage:
This curry keeps well in the fridge for up to 3 days. It actually tastes even better the next day!
Scaling:
Feeding a crowd? Double the recipe easily. Just use a bigger pot and add a few extra minutes to the simmering time.
Common Mistakes:
• Overcooked spinach: Add it at the very end to keep it bright green.
• Bland curry: Don’t be shy with the spices. Taste and adjust!
Variations:
• Veggie boost: Throw in some diced bell peppers or sweet potatoes.
• Protein punch: Add cubed tofu or a handful of cashews.
• Spice it up: Stir in a tablespoon of red curry paste for extra heat.
This chickpea curry has saved me from countless hangry moments. It’s my secret weapon for impressing vegetarian friends and curry skeptics alike.
Remember, cooking is all about having fun and making it your own. So go ahead, tweak the spices, swap the veggies, and make this curry uniquely yours!
Now, who’s ready to get their curry on?
