Chickpea Curry
Weeknight chickpea curry — coconut milk and crushed tomatoes over cumin and garam masala, with spinach stirred in right at the end.
Overview
Ingredients
Equipment
- Large skillet
- Chef's knife
- Cutting board
Method
Soften the onion
Heat coconut oil in a large skillet over medium heat. Add the onion and cook for about 8 minutes.
Bloom the spices
Add cumin seeds, curry powder, garam masala, and salt. Stir for 1 minute until fragrant.
Add the base
Add crushed tomatoes, coconut milk, garlic, ginger, and chickpeas.
Simmer
Simmer for 20 to 25 minutes, stirring occasionally, until the curry thickens.
Adjust the sauce
Stir in 1/4 cup water, adding more if you prefer a looser sauce.
Wilt the spinach
Remove from the heat. Stir in lime juice and spinach until the leaves wilt.
Serve
Finish with cilantro and serve with rice or naan.
Tips
Nutrition
Storage
Frequently asked
Can I use canned chickpeas?+
Yes — two 15-ounce cans, drained and rinsed, gives you about the 3 cups called for here.
How do I make it spicier?+
Add a chopped serrano along with the onion, or a pinch of cayenne with the spices.
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