Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A wholesome one-pot chickpea curry with coconut milk, fresh vegetables, and aromatic spices. Naturally plant-based and naturally gluten-free, it's a nourishing dinner you can feel good about.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 Tablespoons coconut oil (, or vegetable oil)
- 1 large onion (, diced)
- Pinch baking soda ( (to carmelize onions quickly))
- 4-5 cloves garlic (, minced)
- 2 Tablespoons fresh minced ginger
- 1 teaspoon whole cumin seeds
- 1 teaspoon mustard seed
- 1/2 teaspoon crushed red pepper flakes
- 2 Tablespoons tomato paste
- 2 14 oz cans diced fire-roasted tomatoes (, or regular diced tomatoes)
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon Sea salt (, or more to taste)
- 2 16 oz cans chickpeas (, drained and rinsed)
- 1 teaspoon cornstarch
- 1 13.5 oz can unsweetened coconut milk
- 1 1/2 cups chopped fresh cilantro
- fresh lime juice (, of one lime)
- Hot cooked basmati rice (, for serving)
- Naan
- Raita or Tzatziki (, optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 955mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 869mg
- Calcium
- 219mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.