Indian 30 min

Golden Chickpea Curry

Name: Golden Chickpea Curry
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cans (15 oz each) chickpeas, drained; 1 can (14 oz) coconut milk; 1 can (14.5 oz) diced tomatoes; 1 large onion, diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon cumin; 1 teaspoon turmeric; ½ teaspoon cayenne; 2 tablespoons coconut oil; Salt to taste; Fresh cilantro and basmati rice for serving

vegangluten-freedairy-freehealthy

Ingredientsfor 2

380

Cal

14g

Protein

46g

Carbs

18g

Fat

12 cans (15 oz each) chickpeas, drained
21 can (14 oz) coconut milk
31 can (14.5 oz) diced tomatoes
41 large onion, diced
54 cloves garlic, minced
61 tablespoon fresh ginger, grated
72 tablespoons curry powder
81 teaspoon cumin
91 teaspoon turmeric
10½ teaspoon cayenne
112 tablespoons coconut oil
12Salt to taste
13Fresh cilantro and basmati rice for serving

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Instructions

1
Heat coconut oil in a large skillet over medium-high heat. Add onion and cook 6–8 minutes until golden and caramelized — don't rush this step, the caramelized onion creates the base flavor for the whole curry.
2
Add garlic and ginger, cooking 2 minutes until fragrant. Add curry powder, cumin, turmeric, and cayenne. Stir constantly for 1–2 minutes until the spices darken slightly and smell incredibly aromatic.
3
Add diced tomatoes and cook 5 minutes, breaking them up with the spoon, until the mixture thickens and the oil begins to pool at the edges — this is the dhungar effect and means your base is ready. Add chickpeas and stir to coat.
4
Pour in coconut milk, stir to combine, and bring to a simmer. Cook 15 minutes until the sauce is thick, golden, and coats the chickpeas. Some chickpeas can be lightly mashed against the pan to thicken the sauce further. Season with salt. Serve over basmati rice with fresh cilantro.