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Quick Chickpea Curry

Quick Chickpea Curry

Print Recipe
A quick and simple recipe for a wonderful chickpea curry. I can't get enough of this recipe.
Course Curry, Main Course
Cuisine Asian, Indian
Diet Vegan, Vegetarian
Keyword chickpea curry, quick curry, quick curry recipes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4
Calories 451

Ingredients

  • 2 Medium Onions peeled and halved
  • 4 Cloves Garlic peeled
  • 50 g Ginger peeled and halved
  • 2 (400g) Cans Chickpeas drained - about 500g of cooked chickpeas
  • 1 (400g) Can Coconut Milk
  • 1 Teaspoon Paprika
  • 1 Teaspoon Turmeric
  • 2 Teaspoons Sugar
  • 2 Tablespoons Garam Masala
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Vegetable Oil

Instructions

  • Place the onion, garlic and ginger into a small food processor and blitz until very smooth.
  • Heat a tablespoon of vegetable oil in a deep pan over a medium-high heat. Tip in the blended onion mixture and fry for 2-4 minutes until much of the moisture is removed and the onion begins to take on a little colour.
  • Next toss in the spices (teaspoon of paprika, teaspoon turmeric, 2 teaspoons of sugar, 2 tablespoons garam masala) and tomato paste. Mix the spices and tomato paste into the onions and fry for a minute or so more.
  • Pour the chickpeas and coconut milk into the pan. Stir to evenly incorporate the onion mixture with the chickpeas and coconut milk. Bring the curry to a simmer and cook for 10 - 15 minutes until thickened and smooth.
  • Season the curry to taste with a generous amount of salt. Then serve immediately with a carbohydrate of your choosing.

Nutrition

Calories: 451kcal | Carbohydrates: 46g | Protein: 15g | Fat: 25g | Saturated Fat: 19g | Sodium: 710mg | Potassium: 774mg | Fiber: 13g | Sugar: 6g | Vitamin A: 195IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 7mg