Description
This Chickpea Coconut Curry is a comforting dish with warm spices and creamy coconut milk.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 4 medium potatoes (about 500g), diced
- 1 can (400g) canned chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 can (400ml) full-fat coconut milk
- Salt to taste
- Fresh spinach (optional), for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent.
- Add garlic and ginger; cook until fragrant.
- Stir in cumin, coriander, and turmeric; toast for about 30 seconds.
- Mix in diced potatoes and chickpeas, then add vegetable broth. Bring to a gentle boil.
- Reduce heat and simmer covered for 20 minutes until potatoes are tender.
- Stir in coconut milk; simmer uncovered for another 10 minutes.
- Fold in fresh spinach just before serving.
Notes
- This dish can be served with rice or naan.
- Adjust the seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg