This flavorful Chickpea Curry is a staple in our kitchen. It’s so quick and easy to make. A perfect dish for Meatless Monday!
We both love all sorts of curry, especially on a cold day, it’s nice to eat something spicy. Everything I use in this recipe I already had in my pantry or in the freezer which is a big plus for me because sometimes you don’t want to leave the house.
This dish is so easy to make, but the flavors are great. When you don’t have garam masala at home, which is an Indian spice mix, you can use normal curry powder but I recommend buying some if you plan to make more curries.
And I think you will make more after you tasted my Chickpea Curry wit Lime Rice! Give it a try and tell me how you like it.
- 1 onion, chopped
- 1 clove garlic, peeled and roughly chopped
- 11/2 tbsp fresh ginger, chopped
- 1 dried chili, chopped
- 2 tbsp peanut oil
- 1 tbsp tomato puree
- ½ tsp cayenne pepper
- ½ tsp salt
- 1 tsp ground coriander
- 1 tbsp garam masala
- 2 tbsp ground almonds
- 1 tbsp shredded coconut
- 1 tbsp fresh coriander, chopped
- 14 oz can chickpeas, drained
- 14 oz can coconut milk
- salt and pepper
- natural yoghurt
- fresh coriander to garnish
- 1 lime, juiced
- 1 cup rice, uncooked
- 2 tbsp fresh coriander
- Cook your rice according to package instructions.
- Heat 1 tbsp oil in a large heavy based pot over medium-high heat.
- Add onion, ginger and chili. Cook for 3-4 minutes until onion is soft.
- Mix tomato puree, spices, coconut, almonds and fresh coriander in a little bowl.
- Add spice paste to your pot. Cook for 2 minutes while stirring. Be careful not to burn spice paste.
- Add chickpeas and mix until covered with spice paste.
- Add coconut milk, stir and let it simmer for 8-10 minutes at low temperature until the rice is ready.
- Put the cooked rice in a bowl and mix with lime juice and coriander.
- Adjust the seasoning of the Cickpea Curry with salt and pepper.
- Remove from heat and serve topped with a spoon full of yoghurt and some coriander.