This Easy Chickpea Curry recipe is ready in less than 30 minutes and can be served as is or with white rice or naan bread.
This easy chickpea curry recipe can be ready in less than 30 minutes!
And even if you are not vegetarian you are going to love it, trust me.
Not only is this recipe filling and good for you! It also is very inexpensive to make, I’m talking under a 5 dollars a bowl.
IS CHICKPEA CURRY HEALTHY
Yes, chickpeas are packed full of protein and fiber and the tomatoes are also low in calories and unhealthy fats.
Then there is spinach and tomatoes added to this as well so that you have a well rounded meal.
HOW TO MAKE CHICKPEA CURRY
You will want to go down the ethnic food aisle in your local grocery to pick up some “Masala Curry” which is the right kind of powder that is really needed for this recipe.
Then you will add just a few more traditional Indian spices that will make this dish absolutely amazing.
Cooking methods: FULL RECIPE IN THE CARD (BELOW)
- Simmer on a low-medium heat for 30 hour on the stovetop
- Cook in the pressure cooker around 10 minutes or depending on your instructions
- Cook in the slow cooker from 8-10 hours.
WHAT IS IN CHICKPEA CURRY
This dish is made with a can of chickpeas, coconut milk, vegetable stock, spinach, onions, tomatoes, garlic and ginger.
Then is seasoned with some special Indian spices to make it just right.
CAN CHICKPEA CURRY BE FROZEN
Yes, just make sure you are freezing them in sealed bags or containers.
Tried this recipe? Mention @easycurryrecipes or tag #easycurryrecipes ! The recipe instructions noted here are the property of Easy Curry Recipes and subject to copyright.
- 2 Tbsp Ghee or Butter
- 2 15 ounce cans of chickpeas
- 1 can of thick coconut milk
- 1/4 cup of Vegetable Stock
- 1 cup of spinach, chopped finely
- 1 large tomato diced
- 1 tbsp of Ginger/Garlic paste
- 1 tbsp of minced serrano peppers
- 1 tbsp Garam Masala Powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp salt
- 4 tbsp of fresh chopped cilantro for garnish
In a medium stock pot add 3 tbsp of ghee or butter and then the ginger/garlic paste. Sauté for one minute till fragrant before adding in all the spices.
Sauté one more minute then add in the rinsed and drained canned chickpeas chopped tomato and spinach along with coconut milk and vegetable stock.
Cover and simmer on medium - low heat for 25 minutes.
Serve over rice or with naan bread.
Top with fresh cilantro, enjoy!