Chickpea Curry
This Chickpea Curry recipe takes about 30 minutes, making it an easy yet flavorful weeknight dinner. Serve over rice, with pita bread, or just grab a spoon and dig in.
Servings: 4
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, chopped
- 1 can fire-roasted tomatoes , 29 oz can, with juices
- 1 ½ cups low-sodium vegetable broth, or chicken broth, if not vegetarian
- 1 lb yukon gold potatoes, peeled and cut into 1/2" cubes
- 15 oz chickpeas, with juices, low-sodium
- 1 tablespoon sugar
- 1 teaspoon tamari, gluten-free or low-sodium soy sauce
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- kosher salt
- black pepper, or cayenne to taste
Instructions
- In a large heavy pot, heat oil over medium-high heat until hot, Add onion and stir for 2 min. Add garlic, stirring 1 more min. Add tomatoes with juices.
- Transfer mixture to blender or food processor and blend until mostly smooth.* Add a some of the vegetable or chicken broth, if more liquid is needed for smoother blending.
- Add all broth and remaining ingredients, except for salt and pepper. Stir over medium-high heat for 10 minutes or just until potatoes are tender. Add salt and pepper to taste. Serve over rice or with pita bread, if desired.
Notes
- In lieu of a blender or food processor, you can use a hand immersion blender directly in the pot. Take care to protect yourself from splatter.
- This chickpea curry is perfect for meal prep. Make it a day ahead to allow the flavors to meld and develop, and you'll be rewarded with even more delicious leftovers.
- Feel free to customize your curry by adding more veggies, such as diced carrots, sweet red bell peppers, or peas. Just remember to add the peas towards the end to prevent over-cooking.
- If you find that your curry is too spicy, add a bit of water or any type of milk to dial down the heat.
- On the other hand, if you want to turn up the heat, add cayenne pepper to give it an extra kick.
- Love a creamier curry? After the curry is done cooking, add a splash of heavy cream. This will not only give it a smoother consistency but also a mellow, luxurious flavor, akin to butter chicken.
- This recipe is part of our Healthy 30-Minute Dinners Collection.
- This chickpea curry goes perfectly with white or healthy brown rice or naan flatbread!
Nutrition (per serving)
Calories: 226kcal | Carbohydrates: 31.1g | Protein: 3.7g | Fat: 10.9g | Saturated Fat: 1.6g | Sodium: 304.6mg | Fiber: 4.4g | Sugar: 5.5g