QUICK and EASY Chickpea CURRY Recipe – IN 20 Minutes

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

Drain and rinse 2 cans of chickpeas.

Heat coconut oil in a pan.

Add chopped onions and cook until they start to brown.

Add freshly grated garlic and ginger; cook until fragrant.

Add a can of coconut milk and cook until it splits and releases oil.

Stir in 1 tablespoon of tomato puree and 1 teaspoon of sugar.

Cut whole tomatoes with scissors in the can and add them to the pan.

Add fresh curry leaves (optional) and season with salt and black pepper.

Add more coconut milk and bring to temperature.

Stir in the chickpeas and let cook for 10-15 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary