Chickpea Curry
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Well Plated · by Erin Clarke★ 4.9 (14)

Chickpea Curry

NUTRITION · PER SERVING30M COOK
CAL 42%·PRO 50%
CARBS 115G55% OF CAL
22G FIBER0G ADDED18G INTRINSIC74G OTHER18G TOTAL SUGAR
FAT 35G38% OF CAL
19G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick, mild chickpea curry made with canned tomatoes and coconut milk with warm spices. Served with rice and naan, it's a satisfying vegetarian main ready in just 30 minutes.

mainindiancurrybeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons canola oil (grapeseed oil, or coconut oil)
  • 1 large yellow onion (diced)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 2 teaspoons garam masala (or an additional 1 to 2 teaspoons curry powder)
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper (reduce to 1/8 teaspoon if sensitive to spice)
  • 3 cloves garlic (chopped)
  • 1 tablespoon minced fresh ginger (from about a 1-inch piece of ginger)
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 (15-ounce) cans reduced sodium chickpeas, rinsed and drained
  • 1 (13.5-ounce) can coconut milk (use regular, not lite)
  • 10 ounces frozen peas (no need to thaw, optional)
  • 1 tablespoon freshly squeezed lime juice or lemon juice
  • Prepared brown rice (for serving (see Instant Pot Brown Rice))
  • Chopped fresh cilantro (for serving)
  • Homemade naan (warmed; optional for serving)
PREP
10M
SODIUM
958MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.