Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in the diced tomatoes (with their liquid) and bring to a simmer.
- Add the rinsed and drained chickpeas, coconut milk, and vegetable broth. Stir to combine.
- Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld.
- Season with salt to taste.
- Serve hot, garnished with fresh chopped cilantro.
Notes
- Serve with rice, naan bread, or quinoa.
- For extra vegetables, add spinach, kale, or bell peppers during the last 10 minutes of cooking.
- Adjust the spice level by increasing or decreasing the cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg