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Easy Creamy Chickpea Curry

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A quick and satisfying creamy chickpea curry made with simple pantry staples, ready in just 30 minutes. This vegan and gluten-free dish offers rich flavor and a comforting texture without dairy.

Ingredients

Scale
  • 2 (15-ounce/425g) cans canned chickpeas, drained and rinsed
  • 1 (13.5-ounce/400ml) can full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil or ghee
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon red chili powder (optional)
  • Salt, to taste
  • Handful fresh cilantro, chopped (for garnish)
  • 1 tablespoon lemon juice

Instructions

  1. Heat the oil or ghee in a medium-sized heavy-bottomed skillet over medium heat until shimmering, about 1-2 minutes.
  2. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger; cook for 1-2 minutes until fragrant but not browned.
  4. Sprinkle in cumin, coriander, turmeric, garam masala, and red chili powder; stir constantly for about 30 seconds to bloom the spices.
  5. Add tomato paste and cook for another 2 minutes, stirring often to deepen flavor and thicken the sauce.
  6. Add the drained chickpeas and stir to coat them in the spice mixture; cook for 2-3 minutes.
  7. Pour in the coconut milk and stir to combine; bring to a gentle simmer.
  8. Simmer uncovered for about 10 minutes to thicken slightly. Meanwhile, scoop out half the chickpeas and blend until smooth using a blender or immersion blender. Stir the puree back into the curry for a creamy texture.
  9. Taste and add salt as needed. Stir in lemon juice and chopped cilantro just before serving.
  10. Serve hot over steamed rice, warm naan, or alongside a fresh cucumber salad.

Notes

Toast spices on medium to low heat to avoid bitterness. Use full-fat coconut milk for best creaminess. Blend half the chickpeas for a silky texture. Add lemon juice at the end to brighten flavors. If curry thickens too much, add a splash of water or vegetable broth. Keep knives sharp to ease chopping.

Nutrition

Keywords: chickpea curry, creamy chickpea curry, vegan curry, quick curry recipe, easy chickpea recipe, gluten-free curry, coconut milk curry

Find it online: https://blixfood.com/easy-creamy-chickpea-curry-recipe-30-minutes-perfect-homemade-meal/