Creamy Chickpea Curry Recipe Tastes Like It Simmered All Day (20 Minutes, 8 Ingredients) Indian Recipes Vegetarian Dinner Vegan Gluten-free High Fiber Recipes High Protein Recipes Lunch

Why go out for Indian food when you can make it at home in just 20 minutes? This flavorful, creamy chickpea curry recipe is on the table in no time, and it tastes like it simmered the day away. With a vegan son and a vegetarian daughter, I always have quick to-go recipes like this curry ready to make for them. 

Chickpeas have gotten popular recently. The health benefits of chickpeas is only one reason. Not only are chickpeas healthy and full of nutrition, but they are versatile, budget-friendly and taste great. You also get the health benefits of tomatoes and the health benefits of curry powder in this simple Indian recipe. 

To make this chickpea curry you only need eight simple ingredients. Here is your short shopping list: canola oil (or vegetable oil), onion, garlic, curry powder, ground cumin, a can of crushed tomatoes, a can of coconut milk and two cans of chickpeas. If you want it a bit spicy, grab some crushed red pepper flakes. You can garnish with fresh cilantro and serve the curry over rice or even potatoes.

This delicious vegetarian and vegan recipe is a healthy lunch or dinner, or serve it with naan for a healthy snack any time of the day.

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 tablespoon canola oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 - 2 tablespoons curry powder
• 1 teaspoon cumin
• 15 ounces (1 can) crushed tomatoes
• 14 ounces (1 can) coconut milk
• 30 ounces (2 cans) chickpeas, drained and rinsed

Optional Ingredients

• crushed red pepper flakes
• chopped fresh cilantro
• lime wedges, for garnish
• rice, for serving

Here's how to make it: 

1. Heat the oil in a skillet. Add the onion and cook until soft, about 3 minutes. Add the garlic, crushed red pepper flakes (if using), curry powder and cumin and cook 30 seconds. 
2. Add the tomatoes and coconut milk. Stir and cook about 2 minutes. (Do not drain the tomatoes.)
3. Pour in the chickpeas and gently simmer about 10 minutes, stirring often. Season with salt and pepper, if desired. 
4. Serve over rice garnished with cilantro and lime wedges, if desired. Store any leftovers in an airtight container and reheat in the microwave. 

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