-
10
minPrep Time -
30
minCook Time -
40
minReady in -
6
perYield -
350
calCalories
Recipe Overview
- Author’s name:admin
- Recipe type:Mushy Meal
- Allergens:None
- Seasons:Summer
- Cuisines:Indian
- Courses:Lunch
Recipe Description
Dive into a world of enticing flavors with our Chickpea Curry, a culinary marvel that transforms humble ingredients into a symphony of taste.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 cans (14 ounces each) chickpeas, drained and rinsed
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish).
Steps:
- Heat the vegetable oil in a large pot or skillet over medium heat. Add the chopped onion and cook until it becomes translucent, stirring occasionally.
- Add the minced garlic and grated ginger to the pot and sauté for about 1 minute, until fragrant.
- In a small bowl, combine the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to make a spice mixture.
- Add the spice mixture to the pot and stir well to coat the onions, garlic, and ginger.
- Pour in the diced tomatoes (including the juice) and coconut milk. Stir to combine the ingredients.
- Add the drained and rinsed chickpeas to the pot, followed by the vegetable broth. Stir everything together and season with salt and pepper to taste.
- Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
- Once the curry has thickened to your desired consistency, remove it from the heat.
- Serve the vegan chickpea curry over cooked rice or with naan bread. Garnish with fresh chopped cilantro.
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