easy chickpea curry

For my love of chickpeas, I'm always testing recipes to cook simple, healthy and easy Chickpea Curries for weekday dinner.&nbsp;In my home, no one will mind eating healthy if it tastes good... I'm sure so is in yours!?&nbsp;This creamy chickpea curry fits right in category of being healthy, easy to cook, and yet tastes like a scrumptious restaurant-quality dinner at home..... Vegan, high in fiber, gluten free, and is ready in just 20 minutes! How good does that sound?&nbsp;<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-1.jpg" />Honestly,&nbsp; Roasted Tomatillos Chickpea Curry is pure example of my passion for Mexican bold flavors and my Indian heritage. When I was testing this recipe ..... I had my kitchen counter lined-up with small bowls filled with different versions of this curry and my guinea pig tasting everything.. ;) (you know him). I had this recipe in mind since long but wanted to make sure flavors work good together.&nbsp;I'm no stranger to experimenting with curries, and knew tang of roasted tomatillos will go good with meaty chickpeas and spicy curry.. yet recipe-testing has it's own fun. (and reassurance) :)<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry served with rice for easy weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-3.jpg" />Coconut Milk - Yes or No?I was divided among using coconut milk or or no coconut milk in this curry. By nature, tangy gravies or dressing go great with chickpeas... In fact also enhance the flavor of chickpeas. So for me, this curry without coconut milk had sharp zesty and tangy flavor which I really loved. However, coconut milk adds another layer of flavor, tone down the tang and spice of curry as well. Bonus is that it makes curry even more creamy and still it is vegan.&nbsp;So in short, you can skip coconut milk or add substitute like almond milk or heavy cream (not vegan). However, please don't use traditional yogurt for creaminess in this curry. The tang of yogurt does not go with already tangy Tomatillos in this Chickpea Curry.<img alt="Creamy easy healthy Indian Chickpea Curry with a fusion taste of roasted tomatillos for a quick weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-10.jpg" />Is it Salsa Verde Curry?!!Oh my!! You guessed it! ;)I know you are about to ask me - Savita, this Roasted Tomatillos sauce reminds me of Salsa Verde! Even though the sauce is not pure Salsa Verde but my answer is: Sure, it is very similar! It has that sharp and tangy taste which is courtesy of&nbsp;roasted tomatillos. See, now you know what will this chickpea curry taste like? ;) &nbsp;(a little tang, little spice...)In-fact, if you have any leftover salsa verde in your refrigerator? This curry will fly from your kitchen to dinner table under 10 minutes.&nbsp;PS: In-case you have already&nbsp;made-up mind to use salsa verde? Please don't forget to cook-off the watery liquid of salsa verde or curry will be runny and will not taste good. Also use good quality salsa verde and use les, as salsa verde will be tangier than this sauce.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-4.jpg" />Okay, enough about curry. Now, I can't resist to share the good news!! From past few days it has been raining heavily (for a change) with temperature&nbsp;in low 50s. drum rolls!!!!! We have seen no rain past whole year. It was so badly&nbsp;needed!And such good weather calls for&nbsp;a bowl of warm Chickpea Curry! Happy tummy, happy mind and happy me! :)Honestly, in cold weather I need something warm for all three meals. Even when I pack salads for lunch, I pack a portion of warm side like some leftover curry, small soup, or lentils which can be enjoyed warm. To me that few bites of warm food makes lunch so so comforting. For dinner and breakfast, mostly warm meal is ritual in our house. Other than sometime in summers when we switch to smoothies.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a vegan and gluten free winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-13.jpg" />Diet Info:This delicious Chickpea Curry is gluten free (when served with rice or quinoa), vegan and also rich in healthy fiber and vegetarian protein. &nbsp;I hope you all are enjoying your day so far. Now, these pictures are making me super hungry. Time to get up for lunch! Oh, and speaking of which reminds me that this Chickpea Curry freezes very well. I usually freeze curry in small portions so it is easy to reheat for 1-2 quick servings. You know what? I still have a portion of this curry in freezer. I guess, my lunch is calling me! :)Enjoy! -Savita

Roasted Tomatillos Chickpea Curry

Tomatillo, medium size, husk removed

Poblano Pepper

tbsp Olive Oil

Cup Cilantro, handful of fresh leaves and stems

tsp Oregano

Salt

tbsp Coconut milk,

Cup Chickpeas, 16

tbsp Curry Powder

tsp Olive Oil, or canola oil

Salt and Black Pepper

Lime,

Cup Water

Roast Poblano and tomatillo on direct stove heat or grill or under broiler until nicely charred and soft. (6-8 minutes). Scrap-off seeds and skin from roasted poblano. Add poblano flesh (no seeds/stem/skin), roasted tomatillos , and rest of Roasted Tomatillos Sauce ingredients - cilantro, oregano, salt and olive oil, to food processor.

Process everything to a sauce like Salsa Verde. Remove and set aside. In same processor, add 1/2 cup cooked chickpeas and pulse a few times to mash them. Set aside.

Heat a  pan, with 1-2 teaspoon olive oil (or canola if using) then add curry powder and let curry perfume oil for 30 seconds. Add 1/2 roasted tomatillo sauce and cook for 2 minutes.

Add  mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water. 

Mix well and bring to boil, then reduce heat and simmer curry until curry is thick. (5-7 minutes on medium-high heat) Taste and adjust salt and black pepper. Add more coconut milk if you prefer per taste.

Serve over rice or quinoa. Or Indian naan bread and enjoy!

Beautiful Thai peanut coconut cauliflower chickpea curry packed with bold flavors, rainbow veggies, and plant-based protein. This cozy, vegetarian chickpea curry is made in one pan in just 30 minutes for the perfect weekday meal!

Thai Peanut Coconut Cauliflower Chickpea Curry

For the curry:

coconut oil

garlic,

ginger

carrot,

cauliflower,

green onions, diced

(15 ounce) can lite coconut milk

water broth

red curry paste

natural creamy peanut butter (or cashew butter)

gluten-free soy sauce or coconut aminos

turmeric

cayenne pepper,

salt

red pepper, julienned

chickpeas,

peas

To garnish:

cilantro

Green onion

peanuts

Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.

Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine.&nbsp;

Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.&nbsp;

Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.&nbsp;

Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!

An easy and lusciously creamy chickpea curry recipe that is packed with flavor, but comes together quickly in one pan with supermarket staples including canned chickpeas and dried spices. You&#039;ll love this for an easy midweek dinner or alongside other curry dishes in a larger Indian style meal. It&#039;s kid friendly and endlessly adaptable, with room for spinach or other veggies to be added as you wish.

Creamy Chickpea Curry

oz canned chickpeas (drained)

onion

tsp sugar

garlic

tbsp ginger (minced)

tsp cumin

tsp mild chili powder, smoked paprika

tbsp garam masala

tomato

vegetable broth

heavy (double) cream

cilantro (fresh coriander) (optional,

lemon wedges (optional, for serving)

In a large, deep saucepan or saute pan, heat a little butter or oil and saute the onions over a medium heat until soft and starting to brown at the edges.

Add the garlic and ginger, saute for another minute until soft and fragrant.

Add the spices and a little extra oil or butter if the pan feels dry. Stir through until the spices are all well mixed into the onion and fragrant - this shouldn&#39;t be more than a minute, as we don&#39;t want the spices to burn.

Add the passata and sugar. Over a low heat, saute this mixture for 3-4 minutes allowing the passata to mix with all of the spices. It should thicken up a little and turn sticky.

Whisk in the vegetable broth and keep this over a medium-high heat until the mixture starts to bubble.

Add the cream to the pan and bring the heat down to its lowest setting. Mix through - it will be fairly runny at this point. Add salt and pepper to taste. Depending on how salty your vegetable stock was, you may not need much.

Simmer on a very low heat, partly covered, for about 10 minutes or until it&#39;s at the thickness you prefer. Open the lid to stir it every few minutes to prevent sticking, but during this time you can prepare your garnishes, heat your naan breads, and get everything else ready.

Add the chickpeas to the pan and allow it to simmer for a further 5 minutes.

Serve with a handful of chopped cilantro and a wedge of lemon for squeezing over the top.

This easy chickpea curry recipe is vegan, healthy, gluten-free, and so flavorful! The whole family will love this one pot dinner. It's made with pantry staples like coconut milk, chickpeas, and vegetables. Enjoy this 30 minute meal for busy weeknights or meal prep! #curry #chickpeas #veganrecipe #vegandinner #healthyrecipe #dinnerrecipe #dinnerideas #plantbased #coconut #fallrecipes #healthydinnerrecipes 

Easy Chickpea Curry

tbsp oil (olive, avocado,

onion, diced

curry powder

tsp garam masala

tsp salt

tsp black pepper

tsp cayenne pepper (1/8 tsp for less heat)

tomatoes

garbanzo beans

coconut milk

coconut sugar

lime juice

Basmati rice,

Cilantro,

Red pepper flakes,

Lime wedges,

Add the oil and diced onion to a pot over medium heat. Sauté for 3-5 minutes or until onion becomes translucent.

Add minced garlic, curry powder, garam masala, salt, black pepper, and cayenne pepper. Sauté, stirring constantly, for 1 minute.

Add the diced tomatoes, chickpeas, coconut milk, and coconut sugar. Stir to combine. Simmer for 10-15 minutes or until slightly reduced. After, stir in the lime juice.

Serve over rice. Garnish with fresh cilantro, crushed red pepper, and/or lime wedges. 

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Roasted Tomatillos Chickpea Curry

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Top 4 easy chickpea curry recipes from across the web

The most viewed easy chickpea curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Tomatillos Chickpea Curry

Thai Peanut Coconut Cauliflower Chi...

Creamy Chickpea Curry

Easy Chickpea Curry

The most viewed easy chickpea curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine