Can I substitute chickpeas with another type of bean?

Absolutely! You can use other legumes like lentils or kidney beans. Cooking times may need adjustment based on the type of bean.

What type of coconut milk is best for this curry?

For a richer flavor, use full-fat coconut milk. Light coconut milk will work too, but the curry might be less creamy. I sometimes use coconut cream if im feelin' fancy.

How do I store leftover chickpea curry?

Store leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together even more overnight!

Can I freeze this curry for longer storage?

Yes, you can freeze it! Let it cool completely, then transfer to a freezer-safe container. It's best used within 2-3 months. Remember to thaw completely before reheating. Nobody likes a watery curry!

Is this recipe vegan-friendly?

Sure thing! Just skip the coconut yogurt topping or use a plant-based yogurt alternative. It's still delicious!

Can I adjust the spiciness of this curry?

The spice level can be tweaked to your preference. Add more or less chili powder or fresh chilies to get the right kick. I like mine with a little *oomph*!

This isn't just another chickpea curry recipe; it's my go-to meal when I crave something comforting, flavorful, and quick. Picture this: a creamy, spiced chickpea curry, brightened with a dollop of tangy coconut yogurt and a sprinkle of fresh mint. Its delicious, and pretty effortless to make. I actually learned this from one of my hiking buddies who told me about it while we were treking up that mountain, great times!

What sets this recipe apart is the coconut yogurt topping. It adds a cool, refreshing contrast to the warm spices, creating a delightful explosion of flavors in every bite. This touch transforms the curry from simple to sublime. I really love to serve it with rice or naan bread. It doesn't matter much though, either way it's delicious! Plus, it’s a fantastic option for those busy weeknights when you want something homemade without spending hours in the kitchen.

Quick Chickpea Curry with Coconut Yogurt and Mint

Name: Quick Chickpea Curry with Coconut Yogurt and Mint
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 tablespoons Olive oil; 1 medium, diced Onion; 2 cloves, minced Garlic; 1 teaspoon, minced Ginger; 2 tablespoons Curry powder; 1 teaspoon Turmeric; 1 teaspoon Cumin; 1 teaspoon Coriander; 1/2 teaspoon Chili powder (optional); 1 (14.5 ounce) can Crushed tomatoes; 1 (13.5 ounce) can Coconut milk; 1 (15 ounce) can, drained and rinsed Chickpeas; To taste Salt and pepper; 1/2 cup Coconut yogurt; 2 tablespoons, chopped Fresh mint; 1 teaspoon Lemon juice

This quick chickpea curry recipe features a creamy, spiced sauce with a refreshing coconut yogurt and mint topping. It's easy to make and perfect for a delicious, satisfying meal. Try it out and see how good it is!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

Begin by prepping your ingredients: dice the onion and mince the garlic and ginger. No one likes biting into big chunks of garlic, trust me!
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. They should be translucent and starting to smell amazing. Who doesnt love that smell?
Add the minced garlic and ginger to the pot and cook for another minute until fragrant. Stir constantly to prevent burning. Burnt garlic = disaster!
Stir in the curry powder, turmeric, cumin, coriander, and chili powder (if using). Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant and coat the onions. This step is crucial for blooming the spices and releasing their flavors.
Pour in the crushed tomatoes and coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot. Those browned bits are flavor gold!
Add the drained and rinsed chickpeas to the pot. Stir to combine, ensuring they are coated in the sauce.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld together.
Season with salt and pepper to taste. Remember, taste as you go! I like to add a pinch of sugar to balance the acidity of the tomatoes, but that's optional.
While the curry is simmering, prepare the coconut yogurt topping: In a small bowl, combine the coconut yogurt, chopped mint, and a squeeze of lemon juice. Stir well. This adds a lovely freshness and coolness to the dish.
Once the curry is ready, serve it hot over rice or with naan bread. I like to top it generously with the coconut yogurt mixture and a sprinkle of fresh mint leaves. Maybe a drizzle of olive oil if you're feeling extra fancy. Serve with a smile!