Dairy-free Chickpea Curry
This Dairy-Free Chickpea Curry is a flavorful and satisfying dish that is perfect for a quick and easy weeknight dinner. Packed with protein and fiber, this curry is a healthy and delicious option for anyone looking to incorporate more plant-based meals into their diet.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the diced onion, garlic, and ginger, and sauté until the onion is soft and translucent.
- Stir in the curry powder and cook for another minute to toast the spices.
- Add the chickpeas, diced tomatoes, and coconut milk to the pot, and stir to combine.
- Simmer the curry for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Serve the chickpea curry over cooked rice or with naan bread, and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Stirring spoon
Tools
Cutting board Knife Grater
Serving suggestions
Serving suggestions: Serve with steamed basmati rice or warm naan bread.
Tips & tricks
Tips: For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper to the pot with the other spices.
Cost
$10