Chickpea Curry

Name: Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons canola oil (grapeseed oil, or coconut oil); 1 large yellow onion (diced); 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 bay leaf; 2 teaspoons garam masala (or an additional 1 to 2 teaspoons curry powder); 2 teaspoons curry powder; 1/4 teaspoon cayenne pepper (reduce to 1/8 teaspoon if sensitive to spice); 3 cloves garlic (chopped); 1 tablespoon minced fresh ginger (from about a 1-inch piece of ginger); 1 (14.5-ounce) can crushed tomatoes; 2 (15-ounce) cans reduced sodium chickpeas, rinsed and drained; 1 (13.5-ounce) can coconut milk (use regular, not lite); 10 ounces frozen peas (no need to thaw, optional); 1 tablespoon freshly squeezed lime juice or lemon juice; Prepared brown rice (for serving (see Instant Pot Brown Rice)); Chopped fresh cilantro (for serving); Homemade naan (warmed; optional for serving)

Easy Chickpea Curry recipe made with pantry staples liked canned tomatoes, chickpeas, coconut milk and spices. A healthy, satisfying vegetarian meal ready in 30 minutes.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 4.9 (14) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

2 tablespoons canola oil (grapeseed oil, or coconut oil)
1 large yellow onion (diced)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 bay leaf
2 teaspoons garam masala (or an additional 1 to 2 teaspoons curry powder)
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (reduce to 1/8 teaspoon if sensitive to spice)
3 cloves garlic (chopped)
1 tablespoon minced fresh ginger (from about a 1-inch piece of ginger)
1 (14.5-ounce) can crushed tomatoes
2 (15-ounce) cans reduced sodium chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk (use regular, not lite)
10 ounces frozen peas (no need to thaw, optional)
1 tablespoon freshly squeezed lime juice or lemon juice
Prepared brown rice (for serving (see Instant Pot Brown Rice))
Chopped fresh cilantro (for serving)
Homemade naan (warmed; optional for serving)

Steps

In a large, deep pot such as a Dutch oven, heat the oil over medium-low. Once it’s hot, add the onion, salt, and pepper. Cook, stirring occasionally, until the onions are softened and browned, about 10 to 15 minutes. Adjust the heat as needed so that the onions brown but do not burn.
Stir in the bay leaf, garam masala, curry powder, cayenne, garlic, and ginger. Cook, stirring constantly, until the spices are ultra fragrant, about 30 seconds to 1 minute.
Pour in the tomatoes and stir, scraping up any bits that stuck to the bottom of the pot.
Add the chickpeas and coconut milk.
Stir, bring to a boil, then reduce heat and simmer for 10 minutes, stirring from time to time and scraping a wooden spoon along the bottom of the pot to keep the curry from sticking.
Add the peas and stir to warm through.
Taste and adjust the seasoning as desired (I add a pinch or two more of salt). Fish out and discard the bay leaf. Serve hot over prepared rice with a big handful of chopped fresh cilantro, and warm naan.

Nutrition Facts (per serving)

540 kkal

Protein 18g (17%)

Carbs 55g (53%)

Fat 31g (30%)

Macronutrients

Calories54027% DV

Protein18g36% DV

Carbs55g18% DV

Fat31g48% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 22.500

Per Serving Rp 5.625/serving

🏠 Save ~Rp 45.000 compared to buying!

📋 Price Breakdown (17% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
canola oil	2 tablespoons	-	-
large yellow onion	1	-	-
kosher salt	1 teaspoon	-	-
ground black pepper	0.25 teaspoon	-	-
bay leaf	1	Rp 25.000/kg	Rp 2.500
garam masala	2 teaspoons	Rp 5.000/250g	Rp 4.000
curry powder	2 teaspoons	Rp 8.000/100g	Rp 16.000
cayenne pepper	0.25 teaspoon	-	-
garlic	3 cloves	-	-
minced fresh ginger	1 tablespoon	-	-
	1	-	-
	2	-	-
	1	-	-
frozen peas	10 ounces	-	-
freshly squeezed lime juice or lemon juice	1 tablespoon	-	-
Prepared brown rice	-	-	-
Chopped fresh cilantro	-	-	-
Homemade naan	-	-	-