Easy Chickpea Curry
Servings: 4 servings
Ingredients
- 2 tablespoons ghee or clarified butter/coconut oil/vegetable oil
- 1 medium/large onion
- 4 cloves garlic
- 1 1/2 inch (4 cm) piece of ginger
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- pinch of cayenne powder or to taste
- 1 can (14 fl oz / 400ml) coconut milk
- 1 can (14 fl oz / 400ml) crushed tomatoes
- 1 1/2 cans (14 fl oz / 400ml) chickpeas you can use 2 whole cans
- 1 teaspoon sugar
- 2 teaspoons lime juice
- salt and pepper to taste
Instructions
- Prepare the ingredients: dice the onion, peel garlic and ginger, and grate them on the small holes of a grater. Drain and rinse the chickpeas, juice the lime.1 medium/large onion, 4 cloves garlic, 1 1/2 inch (4 cm) piece of ginger, 1 1/2 cans (14 fl oz / 400ml) chickpeas
- Heat ghee or oil in a large frying pan over medium heat. Add the onion and cook until soft, about 8 minutes.2 tablespoons ghee
- Add garlic, ginger, curry powder, garam masala, and cayenne. Cook, stirring, for about a minute.2 teaspoons curry powder, 2 teaspoons garam masala, pinch of cayenne powder
- Add coconut milk and crushed tomatoes, and simmer over low heat for about 10 minutes. Blend the sauce with a hand (immersion) blender until smooth.1 can (14 fl oz / 400ml) coconut milk, 1 can (14 fl oz / 400ml) crushed tomatoes
- Add chickpeas and simmer for another 10 minutes.
- Season the sauce with sugar, lime juice, salt and pepper.1 teaspoon sugar, 2 teaspoons lime juice
- Serve with cooked rice or Naan bread.
- Enjoy!
Notes
Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 302kcal