Description
A creamy and flavorful chickpea curry made with coconut milk, perfect for a quick and nutritious meal.
Ingredients
- 2 cups cooked chickpeas
- 1 can (400ml) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add onion, garlic, and ginger. Sauté until soft.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
- Add chickpeas and coconut milk. Mix well.
- Simmer for 10-15 minutes until thickened.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- For extra spice, add a chopped chili pepper.
- Serve with rice or naan bread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian