spicy chickpea curry recipe is one of those dishes that just warms you from the inside out. There's something so comforting about the creamy sauce, the tender chickpeas, and of course, that lovely kick of spice. This particular spicy chickpea curry recipe comes from my travels in India, adapted over the years to perfectly suit my (and hopefully your!) taste. It's a vibrant vegan curry dinner sure to become a weeknight favorite.
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Why You Will Love This spicy chickpea curry recipe Recipe
This spicy chickpea curry recipe is more than just a meal; it's an experience. It's the kind of dish that makes you want to curl up on the couch with a good book and a warm blanket. This vegan curry dinner is incredibly satisfying, packed with flavor, and surprisingly easy to make.
It's also incredibly versatile. You can adjust the spice level to your liking, and it pairs perfectly with rice, naan, or even just a simple side salad. Plus, it's naturally vegan, making it a great option for those following a plant based diet. Quick, easy, and full of flavor? Yes, please!
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Ingredients Needed for This spicy chickpea curry recipe Recipe
Here’s what you’ll need to create this incredibly flavorful vegan curry dinner. Prepare to be amazed at how few ingredients are needed to create such a rich and satisfying dish!
For the Base:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
For the Curry:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (13.5 ounce) can coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
To Finish:
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How to Make This spicy chickpea curry recipe Recipe
Get ready for the magic to happen! This vegan curry dinner comes together quickly and easily. Follow these steps, and you'll have a delicious and satisfying meal on the table in no time.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic!
Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant. This helps to bloom the spices and release their full flavor.
Pour in the diced tomatoes (undrained), chickpeas (drained and rinsed), coconut milk, vegetable broth, and tomato paste. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Taste and season with salt and pepper. Adjust the spice level to your liking by adding more cayenne pepper if desired.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy your delicious and easy vegan curry dinner! For best results, pair with basmati rice. Check out our perfect basmati rice recipe for the perfect accompaniment!
How to Serve This spicy chickpea curry recipe Recipe
Serving this spicy chickpea curry recipe is all about making it your own. The possibilities are endless!
Consider serving with fluffy basmati rice, warm naan bread for dipping and scooping, or a side of quinoa for a healthier option. A dollop of dairy free yogurt can add a cooling contrast to the spice.
For toppings, fresh cilantro, a squeeze of lime juice, and a sprinkle of red pepper flakes are always a good idea. You can even add some toasted coconut flakes for extra texture and flavor. Get creative and have fun with it!
How to Store This spicy chickpea curry recipe Recipe
Proper storage is key to making the most of your yummy leftovers!
To refrigerate: Let the curry cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
To freeze: Allow the curry to cool completely, then transfer it to a freezer safe container. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator.
To reheat: Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a splash of vegetable broth or water if it becomes too thick. Alternatively, you can microwave it in a microwave safe dish until heated through.
Tips to Make This spicy chickpea curry recipe Recipe
Want to take your spicy chickpea curry recipe to the next level? Here are a few tips and tricks to help you achieve curry perfection!
- Ingredient Swaps: If you don't have canned diced tomatoes, you can use fresh tomatoes (about 2 cups, chopped). You can also substitute the chickpeas for another bean, such as kidney beans or white beans.
- Success Tips: Be sure to bloom the spices in oil before adding the other ingredients. This will help to release their full flavor and create a more aromatic curry.
- Common Mistakes to Avoid: Don't overcook the onions and garlic, as this can make them bitter. Also, avoid adding too much salt, as the coconut milk and diced tomatoes already contain some sodium.
- Pro Tips for Best Results: For a creamier curry, you can use full fat coconut milk instead of light coconut milk. You can also add a handful of spinach or kale towards the end of cooking for added nutrients.
Helpful Notes for This spicy chickpea curry recipe Recipe
Here are a few extra helpful notes to keep in mind when making this recipe.
- Ingredient Details: The quality of your spices can make a big difference in the flavor of the curry. Use fresh, high quality spices whenever possible.
- Equipment Recommendations: A good quality Dutch oven or heavy bottomed pot is ideal for making curry. This will help to distribute the heat evenly and prevent sticking.
- Extra Clarifications: Don't be afraid to experiment with different spice combinations to create your own unique flavor profile.
Variation of This spicy chickpea curry recipe Recipe
Want to mix things up a bit? This spicy chickpea curry recipe is incredibly versatile.
- Seasonal Twists: In the fall, you can add some roasted butternut squash or pumpkin to the curry. In the spring, you can add some fresh peas or asparagus.
- Optional Versions: For a richer flavor, you can add a tablespoon of cashew butter or almond butter to the curry. If you’re not vegan, you can add a dollop of plain yogurt or sour cream.
- Creative Modifications: Add other vegetables such as potatoes, cauliflower, or bell peppers. For extra heat, add a chopped chili pepper.
Frequently Asked Questions
Is chickpea curry healthy?
Yes, chickpea curry can be very healthy! Chickpeas are a great source of protein and fiber, and when combined with vegetables and spices, it becomes a nutrient-rich and satisfying meal.
What spices are used in chickpea curry?
Common spices used in chickpea curry include turmeric, cumin, coriander, ginger, garlic, chili powder, and garam masala. The specific blend can be adjusted to your personal taste and desired level of spiciness.
Can I make chickpea curry ahead of time?
Absolutely! Chickpea curry often tastes even better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.
What should I serve with chickpea curry?
Chickpea curry is delicious served with rice, naan bread, or roti. You can also add a side of yogurt or raita for a cooling contrast to the spices.
Conclusion
This spicy chickpea curry recipe is a delicious and easy weeknight meal that's sure to become a new favorite. The vibrant flavors and creamy texture make it a truly satisfying dish. Don’t hesitate to experiment with the spices and vegetables to create your own personalized version of this spicy chickpea curry recipe . We hope you enjoy this vegan curry dinner as much as we do!
Spicy Chickpea Curry Recipe: Easy Vegan Dinner Tonight!
A flavorful and easy spicy chickpea curry recipe, perfect for a vegan curry dinner. This dish is packed with aromatic spices, creamy coconut milk, and tender chickpeas.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Indian
Diet: Vegan
Nutrition:
Protein: 10g
Carbs: 40g
Fat: 18g
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (13.5 ounce) can coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
- Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in the diced tomatoes (undrained), chickpeas (drained and rinsed), coconut milk, vegetable broth, and tomato paste. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Taste and season with salt and pepper. Adjust the spice level to your liking by adding more cayenne pepper if desired.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
- For a creamier curry, use full fat coconut milk.
- Adjust the spice level to your preference.
- Serve with basmati rice or naan bread.
- Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.