This chickpea curry recipe is my go-to for a comforting and flavorful weeknight meal. It's surprisingly easy to make, even for those who think Indian food is too intimidating. Trust me, this isn’t your grandma's stew (unless your grandma is super awesome and makes incredible curry!). I love to make this when I’m feeling stressed because it's so therapeutic! Plus, the aromatic spices fill my kitchen with such a lovely scent; I feel like I'm on a little vacation every time I cook it. What’s your favorite feel-good meal?
The beauty of this recipe lies in its versatility. Feel free to experiment with different vegetables or add-ins. One time, I added some spinach at the end, and it was a revelation! It added such a nice pop of freshness and color. Another time, a friend suggested adding potatoes, which also worked well. You really can’t go wrong experimenting with this one. Don't be afraid to get creative and make it your own! I'd love to hear what your favorite additions are.
Required Equipments
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Blender (optional)
- Serving bowls
Chickpea Curry with Toasted Coconut Flakes: Frequently Asked Questions
Chickpea Curry with Toasted Coconut Flakes
A vibrant and flavorful chickpea curry recipe, perfect for a weeknight meal. Toasted coconut flakes add a delightful crunch and aroma.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First thing's first, get your mise en place ready! Chop that onion, mince the garlic and ginger, and measure out all your spices. This will make the cooking process so much smoother. Trust me, I've learned this the hard way!
- Next, heat up a generous amount of coconut oil in your large pot or Dutch oven over medium heat. Once it's hot, add the chopped onions and cook until they're softened and translucent. About 5 minutes should do the trick. Don't burn them!
- Now, toss in your minced garlic and ginger. Cook for another minute, stirring constantly, until fragrant. This step is super important to get all those wonderful aromatics going.
- Next, add in your spice magic: curry powder, turmeric, cumin, coriander, chili powder (if using— adjust to your liking!), and a pinch of salt. Stir everything together well and cook for about a minute, letting those spices bloom and release their wonderful scents. This is where the magic happens!
- Now it’s time for the chickpeas! Add them to the pot, along with the diced tomatoes and coconut milk. Give it all a good stir to combine everything. Bring this mixture to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it all simmer away for about 20-25 minutes, or until the sauce has thickened slightly and the flavors have melded beautifully. Stir occasionally to prevent sticking.
- While the curry simmers, toast your coconut flakes in a dry skillet over medium heat until they're lightly golden and fragrant. Watch them closely so they don't burn; they toast up pretty quickly. This adds a delightful crunch and aroma.
- Once the curry is ready, taste it and adjust the seasoning as needed. You might want to add a little more salt, chili powder, or even a squeeze of lime juice, depending on your preference. It’s all about finding that perfect balance of flavors!
- Finally, serve your delicious chickpea curry hot! Top it generously with the toasted coconut flakes and serve with rice, naan bread, or your favorite sides. Enjoy your masterpiece!
📝 Notes
- Adjust the amount of chili powder to your liking.
- Feel free to add other vegetables like spinach, potatoes, or bell peppers.
- For a richer flavor, use full-fat coconut milk.
- If the curry is too thick, add a little water to thin it out.
- Serve with rice, naan bread or your favorite sides
🍎 Nutrition
Calories: 400 kcal
Protein: 15 g
Fat: 20 g
Carbohydrates: 50 g
Fiber: 10 g
Calcium: 40 mg
