Indian Coconut Chickpea Curry
Creamy chickpea curry with coconut milk, tomato, ginger, garlic, turmeric, and a bright lemon finish.
Instructions
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Warm olive oil in a pot and cook the onion until soft and lightly golden.
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Add garlic, ginger, curry powder, and turmeric; stir until the spices smell fragrant.
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Add chickpeas and crushed tomatoes, then stir until everything is coated in the spice base.
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Pour in coconut milk and bring the curry to a gentle simmer.
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Cook uncovered until the sauce thickens and the chickpeas become creamy.
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Mash a few chickpeas against the pot to give the curry more body.
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Stir in lemon juice and taste for salt.
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Finish with cilantro and serve warm with rice or flatbread.
Tips
Keep the curry at a gentle simmer so the coconut milk stays smooth.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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