Chickpea Curry

This rich Chickpea Curry made with coconut milk, tomato and ultra-flavourful spices takes less than an hour to make.

I love Indian food. It's for sure one of my favourite cuisines. We like to order it in sometimes, but many recipes are also very easy to make at home, like this Chickpea Curry!

I like making this with red lentils sometimes, too. There's really nothin' like the combo of ultra-flavourful spices like cumin, coriander, and turmeric, paired with ginger, garlic, coconut milk, and tomato... oof! When you let it simmer a nice long while, it's perfection.

This recipe is also great for busy weeknights as it allows you to simply add ingredients to a pot, cover, and simmer for 45 minutes or so. Along with some basmati rice and naan bread, you have yourself a very easy and tasty meal.

How to Make Chickpea Curry

For this recipe you will need:

• coconut milk

• canned tomato

• chickpeas (you can also make this with red lentils)

• vegetable broth

• ginger

• garlic

• spices: garam masala, curry powder, salt and pepper

• spinach

• lemon juice

• basmati rice

• naan bread

• cilantro for topping, optional

First you'll sauté your garlic, ginger and spices in a large pot. Then, add in coconut milk, tomatoes, broth, and chickpeas. While that simmers, cook up your rice. Toward the very end, toss in some spinach until nice and wilted. That's it! Serve with naan bread and rice.

Chickpea Curry

A rich chickpea curry made with coconut milk, tomato, ginger and spices.
Servings: 4

• 1 398ml can full-fat coconut milk

• 1 398ml can diced tomatoes

• 1 540ml can chickpeas (19fl oz) rinsed and strained, OR 1 cup dried red lentils

• 1.5 cups vegetable broth

• 3 cloves garlic, minced

• 2-inch chunk fresh ginger, minced

• 1 tbsp garam masala

• 1 tbsp curry powder

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 2 large handfuls baby spinach

• 1 tsp sea salt

• pinch pepper, or to taste

For serving

• basmati rice

• naan bread

• cilantro for topping, optional

Instructions

1. In large pot, sauté ginger and garlic in olive oil. Add spices and stir.

2. Add coconut milk, canned tomatoes, broth, chickpeas (or red lentils) and salt and pepper to pot. Stir well. Bring to boil and then turn down to a simmer, for about 45 minutes, stirring occasionally.

3. Toward the end of cooking, once mixture has thickened, add in lemon juice and spinach and cook an extra 5 minutes until well wilted.

4. Serve with basmati rice, hot naan bread, and cilantro for garnish!

Looking for other easy weeknight dinner ideas? Check out these recipes:

• Sun-dried Tomato & Spinach Pasta

• Roasted Root Vegetables with Sausage & Tahini Sauce

• Beef & Broccoli Stir Fry