Creamy Chickpea Curry

This fragrant flavorful creamy chickpea curry dish is rich in the flavors of India, including turmeric, ginger, garlic, cumin, coriander, and garam masala. A light coconut milk sauce adds a velvety texture to this sauce, which is brimming with the nutrition power of chickpeas, a traditional pulse ingredient filled with protein, fiber, vitamins, and minerals. Serve it with your favorite cooked whole grain, such as brown rice, wild rice, sorghum, or millet, to make this a meal in one.

Creamy Chickpea Curry

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(8 votes, average: 5.00 out of 5)
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5 from 8 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 26 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This fragrant, flavorful creamy chickpea curry dish (which is vegan and gluten-free) is rich in the flavors of turmeric, ginger, garlic, cumin, coriander, and garam masala with a light coconut milk sauce and hearty chickpeas.

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Ingredients

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• ¼ medium onion, chopped
• 1 small green chili, quartered
• 1 1-inch piece fresh ginger
• 4 cloves minced fresh garlic
• 1 1-inch piece fresh turmeric (or 1 teaspoon dried, ground)
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground mustard
• ½ teaspoon sea salt (optional)
• ½ teaspoon black pepper
• 1 teaspoon brown sugar
• 1 teaspoon vegetable oil
• 1 (13.5 ounce) can light coconut milk
• ¼ cup tomato paste
• 2 15-ounce cans (3 ½ cups) chickpeas, rinsed, drained

Garnish:

• ¼ cup finely chopped fresh cilantro

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Instructions

1. Place onion, chili, ginger, garlic, turmeric, garam masala, cumin, coriander, mustard, salt (optional), black pepper, and brown sugar in the container of a food processor or high-powdered blender. Process for a few minutes, until very smooth, and makes a paste.
2. Heat oil in a large sauté pan over medium heat, and add seasoning paste to the pan, sautéing for 3 minutes, stirring frequently so it doesn’t burn.
3. Add coconut milk and tomato paste, reduce heat to medium low, and stir well while heating for 4 minutes, until sauce is thick, creamy and bubbling.
4. Add the chickpeas, stirring well to combine, and cook, stirring frequently, over medium-low heat, for 4-5 minutes, until mixture is thick and bubbly.
5. Garnish with cilantro.
6. Serve over cooked whole grains (i.e. brown rice, sorghum, quinoa, millet) as desired.
7. Makes 8 servings (about ¾ cup chickpea curry per serving)

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Entree
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 154
• Sugar: 2 g
• Sodium: 249 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Carbohydrates: 26 g
• Fiber: 5 g
• Protein: 6 g

For other classic Indian recipes, check out a few of my favorite recipes:

Edamame Masala Brown Basmati Rice Bowl
Indian-Style Potatoes
Indian-Style Yellow Lentil Stew
Kachumber Salad

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