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Chickpea Curry

A quick and delicious recipe for a filling chickpea curry
Course Main Course
Cuisine Indian
Keyword 30 minute meals, Chickpea Curry, Curry, Vegetarian
Prep Time 22 minutes
Servings 4 people
Author Chef Ben Kelly

Ingredients

  • ½ ea Red Onion, diced
  • 3 cloves Garlic, chopped
  • 1 ea Red Bell pepper, diced
  • 1 ea Carrot, diced
  • 1 ea Tomato, diced
  • 2 teaspoon Grated Giner
  • 1 can Chickpeas
  • 1 can Coconut milk
  • 2 tablespoon Yellow Curry Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1-2 teaspoon Chili Flakes
  • Salt and Pepper to taste
  • Lemon Juice to taste
  • 4 ea Green onions, chopped
  • 2 tablespoon Chopped Cilantro
  • 2 tablespoon Canola Oil

Instructions

  • Heat a wok or large skillet over medium-high heat.
  • Add the oil along with the onion and cook for two minutes.
  • Add in the garlic and cook for one more minute.
  • Next, add in the carrot and cook for an additional two minutes.
  • Put the spices in the pan and cook, stirring for one-two minutes or until they become very aromatic.
  • Put the tomatoes and peppers in the pan along with the ginger and cook for another two-three minutes.
  • Drain the chickpeas and add those in along with the coconut milk.
  • Bring to a boil then reduce the heat to medium and simmer for about ten minutes.
  • Finish the curry with the green onions, cilantro, lemon juice, salt, and pepper.
  • Serve with steamed rice and naan bread.