Easy Chickpea Curry Recipe
If you are craving a delicious, protein-packed meal but are short on time then this easy chickpea curry is the answer! This one-pot wonder comes together in just 20 minutes, making it perfect for busy weeknights or last-minute lunch boxes.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 g onion finely diced
- 2 Tbsp vegetable oil
- 4 garlic cloves grated
- 2 tsp grated ginger
- 2 Tbsp medium curry powder I use Bart
- 400 g can chickpeas drained
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 125 g baby spinach
- ½ tsp garam masala
- lemon juice to taste
- salt to taste
TO SERVE:
- cooked rice
- naan bread
- crushed chilli flakes optional
Instructions
- Heat the vegetable oil in a casserole dish or Dutch oven. Fry the onion over medium-high heat until soft, about 5 minutes.2 Tbsp vegetable oil, 125 g onion
- Add the garlic, ginger, and curry powder and fry for a 30 seconds or so.4 garlic cloves, 2 tsp grated ginger, 2 Tbsp medium curry powder
- Add the chickpeas, chopped tomatoes, and coconut milk.400 g can chickpeas, 400 g can chopped tomatoes, 400 ml can coconut milk
- Bring to the boil, then lower to a simmer and cook covered for 10 minutes.
- Stir in the spinach into the pan, and cook uncovered for 4 minutes.125 g baby spinach
- Add the garam masala and season to taste with lemon juice and salt.½ tsp garam masala, lemon juice, salt
- Serve with rice, naan, and chilli flakes if desired.cooked rice, naan bread, crushed chilli flakes
Nutrition
Serving: 1servingCalories: 374kcalCarbohydrates: 30gProtein: 10gFat: 27gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 465mgPotassium: 882mgFiber: 10gSugar: 7gVitamin A: 3093IUVitamin C: 25mgCalcium: 140mgIron: 6mg